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Issue 5, 2018

22 October 2018 | By

This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.

Developing crop diversity and genebanks to feed the world

12 October 2018 | By

It is undisputed that we need to produce substantially more food in order to feed the world’s ever-growing population. Hannes Dempewolf, Senior Scientist and Head of Global Initiatives at the Crop Trust, speaks to New Food, in particular about the use of genebanks and the collaborative, worldwide efforts needed to…

Product inspection – a must for meat

10 October 2018 | By

Neil Giles, a product inspection specialist with Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry and the benefits that advanced inspection systems can offer manufacturers in terms of productivity, protection and quality.

Taking care of the land and the herd

27 September 2018 | By

Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.

Why new GMO regulations could be a blessing for US retailers

20 September 2018 | By

Pending new labelling, legislation that requires brands to disclose GMOs on their products is already causing major headaches for American retailers. The new rules are set to be announced at any time but it's clear much work must be done to ensure private brand retailers, in particular, are ready. Here,…

Wake up and smell the coffee

18 September 2018 | By

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.