whitepaper
Application note: Measuring pH in wine and juice
The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
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The hidden costs of plate heat exchangers in the food industry
Ben Green, Food and Water Divisional Manager UK & Ireland at Alfa Laval, takes a deep dive into why many plate heat exchangers (PHEs) are ‘unfit for duty’.
video
Animation: Taking Quality Control Beyond the Standard
Thermo Fisher Scientific offer an extensive range of innovative laboratory products to ensure accuracy and reliability of your quality data.
whitepaper
Brochure: Innovative products for Food and Beverage QC
Innovative laboratory products designed to provide fast, accurate and reliable data collection.
news
Research finds US food production unpopular among Brits
Research identifies discomfort from Brits over US food production methods, such as chlorine-washed chicken, and shows favour for EU systems despite Brexit stance.
article
Grease is the word
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
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How contaminated oils are cleaned and upgraded
Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
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Food loss and waste is more than a consumer issue, it’s an industry problem
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
news
Food industry alone will sink Paris Agreement says new research
A drastic reduction in red meat consumption has been put forward as a way to prevent excessive warming, which, according to a study, would be bad news for the UK fruit and vegetable industry.
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The Radiokitchen: understanding chemical reactions during food processing
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
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The secret is sulphur
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
webinar
Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Poultry: higher welfare is a crucial piece of the antibiotics puzzle
Vicky Bond of the Humane League UK calls for the end of intense poultry farming - and factory farming as a whole - in an effort to stop antibiotic resistance.
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
