Issue #2 2018 – Digital Version

Posted: 6 April 2018 | | No comments yet

In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation

In this edition:

    Geoff Ogle, Chief Executive, Food Standards Scotland
  • QA/QC: Expanding the detection and quantification of contaminants in food samples
    Tania Portolés, Research Institute for Pesticides and Water (IUPA), Spain
  • BIOPESTICIDES: The future of biopesticide regulations
    Alan Bullion, Agribusiness Intelligence
  • FOOD-GRADE LUBRICANTS: Smooth solutions to risk management
    Stephanie Ludwig, NSF International
  • SUGAR REDUCTION: Catering to the less-sweet tooth
    The New Food team looks at how different markets are tackling the issue
  • INGREDIENTS: Plant-based proteins in competition with dairy
    Tage Affertsholt and Daniel Pedersen, 3A Business Consulting

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