news
FDA gives UPSIDE Foods’ cultured meat green light
Cultured meat milestone hit in US, as FDA declares UPSIDE Foods' lab-grown chicken as safe, edging it closer to commercialisation in the United States.
List view / Grid view
Lab techniques
article
Verifying food authenticity: how to navigate the method jungle
Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
article
Food testing: expectation vs. reality
Joanne Hubbard, Technical Specialist Manager for Intertek, provides insights from inside the laboratory to help you understand how food testing operates in real life and what you can actually expect.
article
To GE or not to GE? That is the question
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
news
Seeds launched into space by IAEA and FAO
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
article
Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
article
Revolutionising food analysis with food omics
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
article
Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
article
A full view of foodborne microbes
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
news
What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
article
Microbial risk management
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
article
Tackling the big testing issues in dairy
24 October 2022 | By
New Food sits down with Conor Butler, Director of FBA Laboratories, to discuss how the company has been addressing chlorate and perchlorate in dairy and what future concerns lay ahead for labs.
article
Is your lab a match for mycotoxins?
Twenty six years after it was established, one of BIPEA’s Scientific and Technical Advisers outlines the benefits of the BIPEA proficiency testing scheme, which helps labs ensure they’re tackling mycotoxins to their best abilities.
article
Guide to Testing: The latest on lab techniques and research
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
article
Food Safety – microbial contamination, Brexit, CBD and gene editing
Expert insight into preventing microbial contamination, while the University of Sussex's Erik Millstone looks at the impacts on food safety following the UK's departure from the EU, plus so much more in this Food Safety supplement.
