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Surely lubrication is easy; does it really require training?
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
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Mitigating mycotoxin risk in finished products
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
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Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
webinar
Benchtop NMR analysis and the future
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.
whitepaper
Product Review: ANDRITZ Separation
With the well-known ANDRITZ Gouda drum dryer, we go a step further.
webinar
Solving an age-old issue in the poultry industry
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
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Rapid test identifies dirty areas of food processing plants through light
Researchers say the new instrument can take the subjectivity out of cleaning debates, by quickly identifying areas of food production plants that have not been cleaned properly.
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Cleaning programmes and coronavirus control – what lessons have we learnt?
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
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From emergency response to standard protocol
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
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5 ways that condition-based maintenance improves food safety
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
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Nestlé announces plans to close UK factory
Swiss food manufacturer Nestlé has announced plans to close one of its UK factories, with investments into other plants in the UK to be made instead.
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Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
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Call to arms for American artisan cheesemakers
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
