Issue 6, 2018
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Posted: 6 December 2018 | New Food | No comments yet
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
![Issue 6 2018 magazine](https://www.newfoodmagazine.com/wp-content/uploads/New-Food-magazine-issue-6-2018.jpg)
![Issue 6 2018 magazine](https://www.newfoodmagazine.com/wp-content/uploads/New-Food-magazine-issue-6-2018.jpg)
In this issue:
- LEADERS’ SERIES: Margaret Patterson
Treasurer, IUFoST - NUTRITION: Inspiring the food of tomorrow
Sarah-Jane Reilly, Robert Gordon University - LEGAL ISSUES: Where’s the beef?
Laura Clewes, Mathys & Squire - CONFECTIONERY: The flavour journey to sustainable chocolate
Erik Bruun Bindslev - CLEAN LABEL: What does it really mean?
Verity Clifton, Thew Arnott - MICROBIOLOGY: Quality Assured
Fabien Robert, Nestlé
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Related topics
Clean Label, Cultured Meat, Lab techniques, Regulation & Legislation