Opportunity awaits GOLDSTEIG
Project management: standardised process instrumentation – all utility systems at a glance in a large-scale project. Tim Schrodt, Industry Manager of Food and Beverage at Endress+Hauser, discusses.
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Articles
Food For Thought: The new ISO standards and what it means for food microbiologists
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
Life in the lab
Following a visit to i2 FAST’s new UK lab, New Food's Editor, Bethan Grylls, recaps her conversation with its Chief Commercial Officer on the lab’s ethos and process.
Quality assurance: the greatest business strategy
Quality expert Gizem Kayar explains the role of a Quality Assurance manager and the challenges industry face.
The aerosolisation phenomenon
Aerosol droplets and cross-contamination risks in the food industry. By Christine Faille and Erwan Billet.
Product Launch: The Importance of Cleaning in Food Processing Areas
Effective food processing requires cleaning and using the correct cleaning product for the specific application is crucial. This ensures food safety throughout the whole process.
Guide To… Testing 2020
Throughout the COVID-19 pandemic, our food and drink sector has been an essential industry. A crucial cog in that chain are the laboratories who we rely on day-in-day-out to keep our food and drink safe.
Dairy In-Depth Focus – August 2020
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
Food Safety In-Depth Focus – August 2020
Our latest food safety in-depth focus discusses the importance of trust and collaboration, gluten detection methods and provides a UK allergy update.
Ingredients In-Depth Focus – August 2020
Our latest In-Depth Focus on Ingredients explores nucleotides as an essential nutrient and how microalgae is an ingredient full of potential.
The meat industry: what’s the beef?
Nick Allen, CEO of BMPA, highlights a big challenge within the meat industry and asks: Who’s really paying the price for low cost mince?
New Food Issue 4 2020
Issue 4 2020 of New Food is available to read online, featuring stories on food safety, ingredients, dairy and our Guide To Testing supplement...
Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
Getting back to business in the ‘new normal’
Michael Jackson, Head of Regulatory Compliance, FSA, tells New Food all about its latest campaign to help businesses get back on their feet.
Sampling: going back to basics
Three experts offer practical considerations for the food industry when it comes to safe and hygienic sampling.
