The USDA’s path to success with Salmonella
Sandra Eskin, Deputy Under Secretary for Food Safety at the USDA, outlines how the organisation is looking to reduce Salmonella infections.
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Articles
Will supply chains become part of the permacrisis?
Professor Chris Elliott teaches us all a new word in his latest column for New Food – and it’s not a good one.
The latest innovation helping to create a net zero food system
EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
Illuminating results
NEMIS presents the case for chemiluminescent detection of Listeria monocytogenes, explaining how it allows higher sensitivity and specificity compared to commercial on-site chromogenic detection methods.
Sugars and sugar substitutes testing
Waters Corporation presents an overview of its liquid chromatography solutions for the routine testing of sugars and sugar substitutes in beverages.
Reviewing water activity standards
Novasina explores the options for water activity standards and discusses the advantages and disadvantages of each type.
Umami: the 5th taste
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
Plant automation drives demand for inspection technology
The greater use of automation at food processing plants is enhancing the threat of foreign matter contamination, making it increasingly crucial for operators to leverage potent inspection systems.
New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
Food Waste: Is it time to go back to the chalkboard?
New Food’s Joshua Minchin brings you analysis from Kerry’s case study at Food Ingredients Europe in Paris, where education is the message of the day.
Could alternative proteins solve antimicrobial resistance?
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
Delta blues: On the sustainability frontline
New Food’s Joshua Minchin reports on a US Sustainability Alliance trip from the Mississippi Delta, where the sustainability stakes are as high as anywhere…
Sports beverages: “Finding your niche”
What does it take to succeed in the arguably saturated sports beverage market? Find out what strategy consultant Maria Pavlidou told New Food’s Grace Galler….
Cutting down on Brazilian deforestation
What is being done in Brazil to push sustainable production? Find out what New Food’s Grace Galler learnt at the AgriSustainability Talks event at the Brazilian Embassy…
I agree with Clarkson, and I don’t say that very often
In his latest column for New Food, Professor Chris Elliott explains why low food prices are not always a good thing…
