article Application Notes – Issue 3 2024 5 December 2024 | By New Food Read about the advanced tools shaping the future of food safety and quality assurance including PFAS testing and AI-powered inspection.
news Robotic hand created to help plate your food 12 January 2023 | By Grace Galler Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
article The latest in technical solutions… 23 December 2021 | By Read our latest selection of Application Notes to keep abreast of new methods, tools and updates from the leading solution providers.
article Benchtop NMR analysis and the future 7 July 2021 | By Oxford Instruments Kevin Nott from Oxford Instruments and Tim Lumb from ALS Global shared their expertise on the current and future use of time domain (TD) NMR and benchtop NMR spectroscopy for measuring food composition and authenticity.
webinar Benchtop NMR analysis and the future ON-DEMAND | By Oxford Instruments In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and TD-NMR in the testing laboratory.
article From beehive to jar – honey authenticity explained 26 March 2021 | By Rick Mumford Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
article Ensuring the authenticity of wine: the role of NMR 18 December 2020 | By Bruker BioSpin In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
article It’s good to talk – communication between labs and customers 15 December 2020 | By Patrick McNamara Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
article The bitter taste of honey analysis 24 November 2020 | By Chris Elliott Professor Chris Elliott questions the validity of a recent article which claimed widespread honey fraud in the UK and calls for regulators and Government to make strides towards better testing methods.
webinar Using NMR for brand protection and ensuring supply chain integrity of wine ON-DEMAND | By Bruker There is increasing global demand to establish the authenticity of food products by demonstrating an unbroken supply chain from the source through to the final consumers.
article Food Fraud In-Depth Focus 2018 21 August 2018 | By New Food This issue of our Food Fraud supplement looks at fighting modern slavery in the supply chain, preventing imitation food and encouraging business to be aware of new risks such as cyber crime.
article Issue 4, 2018 20 August 2018 | By New Food Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.
news Stop the presses – new method uncovers epidemic of adulteration in coffee 21 May 2018 | By George Smith (New Food) Researchers using a novel technique to distinguish between superior Arabica coffee and cheaper Robusta have uncovered a pattern of adulteration. Ten per cent of the ground roast coffee boasting pure Arabica contained significant levels of Robusta, the team from the Quadram Institute in Norwich found. Distinguishing between the two types…
article The fundamental importance of chemical food safety testing 1 August 2017 | By Lukas Vaclavik | Staff Scientist | Covance Food Solutions, New Food Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
article Best practice for crystallisation kinetics measurements via NMR 2 April 2017 | By Gottfried Ziegleder - Fraunhofer Institute for Process Engineering and Packaging, Isabell Rothkopf - Fraunhofer Institute for Process Engineering and Packaging, Wolfgang Danzl - Fraunhofer Institute for Process Engineering and Packaging Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…
