List view / Grid view
Ahead of Food Integrity 2020, New Food’s editor speaks to Michele Suman, who will be discussing validation of non-targeted mass spectrometry methods to detect food frauds at Food Integrity 2020.
Milk itself has a short shelf life but its products like e.g. milk powders enabled the development of a global dairy industry. Today, billions of people around the world consume milk and dairy products on a daily basis.
Fortunately, there are plenty of talented and enterprising people who create new innovative products with the potential for growth...
Edible oils are an integral part of human diets; being used in virtually all types of culinary practices...
Dr Kate Kemsley reports on her team’s discovery, which makes use of ‘benchtop’ NMR to overturn conventional wisdom on the chemical composition of our favourite drinkable pick-me-up.
If you’ve ever wondered just what’s involved in lab-based identification of foreign objects within the supply chain, let Liz Moran enlighten you…
Scientists are developing a dual-part detection method that can search for traces of bacteria in water or food samples using a smartphone and a $30 microscope add-on.
Two American companies have announced a partnership aimed at using new techniques and analytical chemistry expertise to uncover nutritional value in food.
The 8th International Symposium on Recent Advances in Food Analysis (RAFA 2017) was held on 7 – 10 November 2017 in Prague, Clarion Congress hotel Prague, Czech Republic. The meeting was organised jointly by the University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and RIKILT, Wageningen University &…
Researchers at the University of British Columbia (UBC) have found a better way to identify unwanted animal products in ground beef.
Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
Naren Meruva, PhD, MBA, Sr. Business Development Manager, Food & Environmental, Waters Corporation discusses exclusively with New Food the importance of mass spectrometry to the food industry.
Researchers from the University of Seville show that steaming fish eliminates more cyanotoxins than boiling it
