New Food Issue 6 2021
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
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Articles
What’s in store for food in 2022?
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
HFSS and food analysis
With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
Food allergen testing: a brief walkthrough
Luke Manning from ALS discusses some of the testing methods available for allergen detection and offers guidance on what you, as a client, should be asking and preparing.
Guide to Testing: What’s in the box?
Agnes Elek and Robyn Walker look at nutritional and allergen considerations in the growing marketplace of delivered meal kits.
Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
The pros and cons of unified data for R&D
Uncountable’s CEO, Noel Hollingsworth, explains the process behind unifying data and what the benefits and pitfalls may include.
How human error and bias can jeopardise food safety and quality
‘We’re only human’, ‘we all make mistakes’ – these sayings are very true, but what happens when the errors you make lead devastating consequences? In this article from bioMérieux we discover the value of automation.
Nutrition is an economic issue as much as a health issue
UN Secretary-General’s Special Envoy to the 2021 Food Systems Summit Dr Agnes Kalibata identifies the economic impact of bad nutrition and calls on food businesses to do more.
5 ways inefficient audits and bad data quality can cause real problems
The experts from Intact outline several common problems you may have come across when it comes to auditing and how to solve them.
Emerging risks from emerging proteins
Professor Chris Elliott raises concern over the potential for mass food recalls and allergic reactions, as we see an increase demand in alternatives proteins, including plant-based and insects.
Mythbreakers: Is coffee bad for your heart?
Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task and offers some hope for the coffee-lovers around the world.
Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
Three Thanksgiving food stories you might have missed
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.