Stepping into the Lindt kitchen
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
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Articles
Why existing VP/MAP guidance had to change…
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
Identifying, managing and reducing risk
Jaclyn Bowen outlines three preventative control measures to consider in the age of consumer-driven food safety.
Precise testing of pesticides in food using the SCIEX 7500 System
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
How will food manufacturers ensure food safety post-Brexit?
Paul Lerigo asks whether UK food manufacturers will continue to abide by existing food safety standards even after the UK leaves the EU at the end of the year.
Pulsed Light’s application in the food safety and enhancement space
New Food recently hosted a webinar in association with XENON Corporation, which explored the use of pulsed UV light for the decontamination and enhancement of foods.
SARS-CoV-2 detection in the food industry
In a recent webinar, Thermo Fisher Scientific summarised the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program and introduced its new SARS-CoV-2 PCR test workflow.
Taste you trust
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
The importance of reporting carbon-14 results under a standard
Haley Gershon and Maren Pauly of Beta Analytic explain how carbon dating can be used to determine how natural a product's ingredients really are.
What impact has 2020 had on progress in the food industry?
Stuart Kelly from Lloyd's Register reviews his 2020 predictions and examines how the COVID-19 pandemic has affected progress in the food sector.
Ingredients In-Depth Focus – December 2020
Our latest Ingredients In-Depth Focus discusses plant-based ingredients and the current food system.
Confectionery In-depth Focus – December 2020
Our latest Confectionery In-depth Focus discusses the rise of dark chocolate and modern slavery and the issue of modern slavery within the cocoa sector.
Food Safety In-depth Focus – December 2020
Our latest Food Safety In-depth Focus discusses the changes in food protection methods, enhancing product testing and the impact of Covid on food business operators.
