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Food For Thought: Improving your beverage quality control process
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
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Quality analysis & quality control (QA/QC)
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The controversial world of Canada’s corporate chefs
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
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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...
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How sweet is it? Variations in sugar testing methods
Mobile and advanced analysing tools for in-process testing, R&D, and quality control of sugar.
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We are moving away from antibiotic use in farm animals
A new report shows a significant reduction in sales of antibiotics for farm animals in Europe between 2011 and 2018.
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In Vino Veritas. How NMR can reveal the Truth
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
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Possible glass contamination in Texas meat bowl products
The US Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for ready-to-eat (RTE) meat and poultry bowl products, due to concerns that the products may be contaminated with glass.
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Terahertz tool detects frost damage in crops
A collaborative group based at the University of Adelaide has tested the viability of a new imaging system to detect frost damage in crops.
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Seafood partners wanted for vital money-saving research
The UK industry research body Campden BRI is calling for fish and seafood producers to collaborate in important new research that could save the industry considerable expense.
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US welcomes import of molluscs from Spain and Netherlands
In a landmark move that will see the United States import molluscan shellfish from Spain and the Netherlands, the FDA has announced its equivalence determination of safety measures that regulate the seafood.
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Plans announced for creation of safe, sustainable CBD industry
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
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A need for sensitivity, robustness and compliance in dioxin analysis
David Hope, CEO of Pacific Rim Laboratories, discusses how food safety testing can benefit from reliable, efficient methods of dioxin analysis.
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Transitioning to ISO/IEC 17025:2017
Dr Murat Cokakli outlines the impact that transitioning to this new standard will have on laboratories and operators in the food supply chain.
