Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
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Ahead of the 36th EFFoST International Conference in Dublin, Conference Chair Dolores O'Riordan reveals the inspiration behind the varied and comprehensive agenda.
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
Transatlantic trade has been harmonious for decades, but the last four years have reversed this cordial trend and ushered in a damaging trade war. Chris Swonger, CEO of DISCUS, explains how this affected the spirits sector and the challenges that were overcome to end tariffs.
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
24 October 2022 | By
New Food sits down with Conor Butler, Director of FBA Laboratories, to discuss how the company has been addressing chlorate and perchlorate in dairy and what future concerns lay ahead for labs.
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
Twenty six years after it was established, one of BIPEA’s Scientific and Technical Advisers outlines the benefits of the BIPEA proficiency testing scheme, which helps labs ensure they’re tackling mycotoxins to their best abilities.
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
Our Dairy In-depth Focus is out now - with contributions from Dodoni's Project Manager, Ecotone's Chief Marketing and Sustainability Officer, and Knowledge Bank's Project Director.
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
Expert insight into preventing microbial contamination, while the University of Sussex's Erik Millstone looks at the impacts on food safety following the UK's departure from the EU, plus so much more in this Food Safety supplement.
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
Chris Elliott takes a moment to reflect on two of the key themes of the Food Safety Conference – food security and accessibility – and shines a light on the excellent work of FareShare in helping to create a fairer and less wasteful industry.