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Lab techniques

podcast

VODCAST special, episode 32 – How FT-NIR can help ingredients quality

21 November 2022 | By New Food

In this special episode of Food to Go, the New Food team interview Dr Cassandre Juzaitis-Boelter, Sales Applications Specialist for Bruker Scientific about the perks of FT-NIR in ensuring food and drink quality.

news

FDA gives UPSIDE Foods’ cultured meat green light

17 November 2022 | By Bethan Grylls (New Food)

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.

article

Verifying food authenticity: how to navigate the method jungle

14 November 2022 | By Arne Dübecke

Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.

article

Food testing: expectation vs. reality

10 November 2022 | By Joanne Hubbard

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

9 November 2022 | By Bert Pöpping, Carmen Diaz-Amigo

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

8 November 2022 | By Bethan Grylls (New Food)

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

4 November 2022 | By Stephen Goldman

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

3 November 2022 | By Darren Lau

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

1 November 2022 | By Michele Suman

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

31 October 2022 | By Dr Matthew Gilmour

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?

28 October 2022 | By Grace Galler

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

25 October 2022 | By Gilbert Lamothe, Martin Wiedmann, Xiangyu Deng

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?

21 October 2022 | By Souad Ben Bari

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

21 October 2022 | By New Food

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.

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Lab techniques