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The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
New Food hears about the potential of hemp as a meat analogue from Victory Hemp, and gets the regulatory lowdown from Jörg Konetzki.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
A study from Campden BRI highlights safety concerns around temperature fluctuations during non-chilled deliveries and suggests strategic packing could be a way forward.
Why are Peltier incubators with cooling and heating technology the ideal incubator for labs aiming to be environmentally focused compared to conventional compressor units?
NDC Technologies’ partner LIMAB UK provides measurement solutions that deliver value to customers.
With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
The European Commission recently delayed the publication of its Farm to Fork strategy until at least mid-May, and FoodDrinkEurope has responded with five key points it believes the strategy must incorporate.
The scientist found that by swapping just one amino acid in wheat's enzyme specific-protein, the plant was prompted to produce enzymes faster in hotter temperatures, providing potential protection for the crop in hotter climates.
Recommendations for monitoring ‘doneness’ of chicken vary widely, and the prevalence and safety of methods commonly used by cooks have been unclear, the researchers argued.
As UK government measures have forced food outlets to close or reduce their services during the COVID-19 emergency, many are now offering food deliveries. In light of this new uptake, the FSA has published updated guidance about allergens, hygiene and delivery protocol.
The decontaminated eggs were found by chefs, using measurements and acceptability scores, to have no significant difference in their quality or performance as an ingredient when compared with non-treated eggs.
The guide sets out the risks, compliance requirements and best practice measures throughout a cold store business, including the cold store itself, refrigerated equipment, battery charging areas and docking areas.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
