Ingredients In-Depth Focus 2018
This In-Depth Focus explores the global market for plant proteins and examines the current research and development into algae as a food source.
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Articles
Food-Grade Lubricants In-Depth Focus 2018
Lubricants are vital in mechanised food production – but what are the food-grade regulatory requirements and how can you be sure that you have the product to meet them? NSF International’s Stephanie Ludwig has some answers. Industry expert Andreas Adam explains the significance of food-grade lubricants and highlights their value…
Meat use-by dates: an exercise in both risk and crisis management
Recent high-profile product recalls and withdrawals have shaken the confidence of retail buyers and consumers alike. To complicate matters, there has been considerable confusion when trying to distinguish between failures to follow guidance (which can be remedied) and serious, fraudulent or criminal activity. Nick Allen looks at what processors and…
How Food Standards Scotland is helping tackle the nation’s sugar habit
Two weeks on from its first ever conference, Heather Kelman of Food Standards Scotland (FSS) writes about the state of sugar consumption in the country, what has been done to tackle it and what role the FSS will play.
Potatoes: a lasting affair for the UK consumer
Even in the face of competition from pasta and rice, the UK’s affection for the humble spud shows little signs of abating. Phil Britton assesses the current picture in terms of market share, product diversification and breeding developments.
Lot-to-lot variation: a neglected issue in method validation of LC-MS-based assays
Food analysis, particularly the determination of contaminants and residues, is often based on LC-MS methods in combination with external solvent-based or matrix-matched calibration. The performance of such methods is typically evaluated by in-house validation from replicate analysis of a single lot of a matrix. However, different lots of a matrix…
Issue #2 2018 – Digital Version
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
Acrylamide legislation: what’s it about and how does the food industry need to react
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
Foodborne disease data for the EU
Every year the European Food Safety Authority (EFSA) publishes data on zoonoses (diseases transmitted from animals) and foodborne disease outbreaks for member states of the EU, and the numbers for 2016 were released recently. The document is complex, contains many caveats, is 228 pages long and probably not meant to…
Consumer food testing devices: threat or opportunity?
Technological advances are bringing regular consumer testing of food for quality and safety closer to reality. Food safety consultant François Bourdichon, and Bert Pöpping, of FOCOS, discuss the implications of consumer testing for the industry.
Mycotoxins: invisible and insidious foodborne toxicants
Mycotoxins are small molecular weight fungal toxins that contaminate over 25% of the global food supply, leading to annual losses of around 1.0 billion tons of food and food products. Ahmad Alshannaq and Jae-Hyuk Yu, of the University of Wisconsin-Madison, consider which foods are most susceptible to contamination and the…
Mycotoxin contamination and food safety concerns
Vanessa Cowan and Barry Blakley, from the University of Saskatchewan, discuss the safety risks associated with mycotoxin contamination of food and animal feeds.
Mycotoxins: time for a global rethink?
Much remains unknown about mycotoxins. A much better understanding is needed of their effects and how to mitigate their impact on human wellbeing, farm animal wellbeing and reducing food waste to bolster food security, says Chris Elliott.
Feeding the world: a global challenge
The world is facing a crisis in global food security as the global population increases and diets change with economic development. Riaz Bhunnoo, Director of the Global Food Security programme, outlines the key challenges.
Chemical decontamination of poultry: time for a think?
As Brexit looms, thoughts are turning to what it might mean for food safety in the UK. The ‘poster boy’ for this issue seems to be the vexed question as to whether poultry should be permitted to be ‘washed in chlorine’ to improve microbiological food safety. Andrew Hudson, of Jorvik…
