Issue 5, 2018
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Posted: 22 October 2018 | New Food | No comments yet
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.
![New Food magazine issue 5 2018](https://www.newfoodmagazine.com/wp-content/uploads/nf-issue-5-2018-magazine.jpg)
![New Food magazine issue 5 2018](https://www.newfoodmagazine.com/wp-content/uploads/nf-issue-5-2018-magazine.jpg)
In this issue:
- ALLERGENS/ FOOD SAFETY: Effective allergen management from start to finish
Ioana Lock and Rosario Romero, Fera - INGREDIENTS: A plant-based revolution
Mark Driscoll, Tasting the Future - MEAT PROCESSING: The knotty issue of curing
The Provision Trade Federation - BREWING & BEVERAGES: Water treatment through blending leads to better beer
Egon Huefner - SUSTAINABILITY: A healthier long-term future
Marta Antonelli and Katarzyna Dembska, Barilla Center for Food & Nutrition - ALLERGENS/ FOOD SAFETY: The listeriosis outbreak in South Africa: what have we learned?
Lucia Anelich, Anelich Consulting - SEAFOOD, DRINKS AND HYGIENE: Raising a glass to ethical drinking
New Food looks at the One brand
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Related topics
Allergens, Beverages, Food Safety, Salt, Sustainability, Water