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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)
  • HEALTH & NUTRITION SUPPLEMENT:
    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
  • MEAT PROCESSING SUPPLEMENT:
    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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