Issue #2 2018 – Digital Version
Posted: 6 April 2018 | New Food | 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:
- LEADERS’ SERIES
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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