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Issue 3, 2018

13 June 2018 | By

In this issue: the upward march of the dairy processing industry, managing the risks of Clostridium botulinum in chilled food, and the importance of LIMS testing in food quality control and safety.

Food Safety Masterclass – 6 Steps to Preventing Physical Contamination

11 June 2018 | By Mettler Toledo

Food safety product recalls are on the rise; how a brand owner and/or manufacturer deals with this and provides transparency can make or break a brand. The Food Safety Masterclass is an interactive, live webinar presented by Robert Rogers, Senior Advisor for Food Safety & Regulations, Mettler-Toledo. The webinar is…

Free Food Guide: Define Optimal Moisture Methods by Sample Type

24 May 2018 | By

Moisture affects the processability, shelf life, usability and quality of many food products, making accurate moisture analysis in food production vital. Using the right method is the key to reliable results. A new guide from METTLER TOLEDO featuring more than 20 moisture methods provides valuable advice, so you can quickly…

Repeatability is key for flavour producers

21 May 2018 | By

Efficiency, productivity and whole of life costs are key parameters in any industrial activity. But here GEA demonstrates why, when manufacturing flavors, it’s repeatability that is king.

Understanding How NMR Can Help to Prevent Honey Fraud

18 May 2018 | By Bruker

Adulteration with sugar syrup is the most widely observed honey fraud, with misrepresentation of geographical and/or botanical origin being second. Do we know exactly if it is 100% pure and authentic honey? Despite the existence of regulations and control authorities, many of the food products we consume every day, like…

Issue #2 2018 – Digital Version

6 April 2018 | By

In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation

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