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Issue #2 2016 – Digital version

26 April 2016  •  Author(s): New Food

In the digital version of Issue #2 2016:

  • New Food Issue #2 2016PESTICIDE RESIDUES: The impact of regulatory changes on lab testing
    Torsten Pöppelbaum, Scientific Expert, NSF
  • REFRIGERATION: A deep dive into the deep freeze
    Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)
    Katie Pande, Senior Herbal Advisor at Pukka Herbs, discusses the benefits of turmeric, and Rachel Clarke, CEO, JBC Nutrition, tells us all about sports supplements, which are discussed further in a Q&A with NSF. Healthy ingredients are the focus of the roundtable, and we have a preview of Vitafoods 2016
  • EXTRUSION: Pasta the traditional way
    Pat Higgins, Head of Business Development, the Queally Group
  • OPTICAL SORTING: Transparency in the food and beverage industry
    Stephanie Anthony, Commissioning Editor, New Food
    Nicola Temple and Richard Evershed, authors of ‘Sorting the Beef from the Bull’ look into the science of food fraud; Wilf Lewis, Managing Director of The Lewis Pies and Pasty Company, fills us in on the processes used at his factory; and the Danish Meat Research Institute investigate how to accomplish a representative sampling, as well as a preview of the World Mycotoxin Forum®
  • AUTOMATION: Acceptance of innovative automatic equipment in the postharvest and food industry
    Idoia Olabarrieta and Izaskun Pérez , Senior Researcher, Food Research Division, AZTI-Tecnalia. Raquel Rodríguez, Food Researcher, Food Research Division, AZTI-Tecnalia. Jaime Zufía, Head of the Efficiency and Sustainability Department, AZTI
  • SUSTAINABILITY: High energy whisky (with water) – how membranes can provide sustainable water systems and energy recovery for distilleries
  • REGULATION: Food for animal feed should not be classified as waste
    Paul Featherstone, Group Director, SugaRich

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