Food Safety In-depth Focus – July 2021
Our Food Safety In-depth Focus looks at the past, present and future of food auditing and ways one can improve routine microbiology lab management.
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Our Food Safety In-depth Focus looks at the past, present and future of food auditing and ways one can improve routine microbiology lab management.
In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
Helen Heard, Senior Social Science Research Officer, shares insight on the consumer impact of the pandemic as the monthly COVID-19 Consumer Tracker completes its 12th wave.
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
Two experts look at how the path of auditing has changed – from initial intentions, to the current situation and what the future likely holds…
In an interview with two experts from Sartorius, New Food finds out more about the membrane filtration method and how daily challenges can be overcome.
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
Marko Dragan from PharmaHemp emphasises the importance of precise quantification of cannabinoids in hemp-derived products, and why you need a high-spec laboratory to achieve valid and trustworthy results.
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
HelloFresh Head Chef Andre Dupin reveals how one of the meal kit sector's leading brands stays ahead in a very competitive market.
Attorneys Samuel Jockel and Rachel Lowe explain what regulated entities need be mindful of with the upcoming NBFDS compliance deadline.
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins.