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‘We’re only human’, ‘we all make mistakes’ – these sayings are very true, but what happens when the errors you make lead devastating consequences? In this article from bioMérieux we discover the value of automation.
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
It’s hoped that the technology used to create the fillet might be able to relieve pressure on fish stocks around the world as it is developed in the future.
The experts from Intact outline several common problems you may have come across when it comes to auditing and how to solve them.
New research has forecasted a period of strong growth for the global food traceability market as consumers demand more and more transparency from their food products post-COVID-19.
A Russian university has developed a robotic vending machine that could serve healthy meals to users, complete with its own ‘brain’ to remember user preferences.
Aly El Sheikha considers the possible use of PCR-DGGE as a tracing tool in the food supply chain as total transparency becomes ever more important.
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
Coca-Cola’s Chief Quality, Safety and Environment (QSE) Officer, Zoltan Syposs, highlights technology that could revolutionise the way manufacturers manage food safety risks.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Jonathan Dixon, Senior Vice President of Sales for Arla Foods UK, explains how the company shifted its approach to e-commerce through the pandemic.
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
