news
EFSA reviews safety of glutamates added to food
EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety.
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Manufacturing
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Brazilian probe stalls meat processing
Forecasts for production of chicken in Brazil, the world's largest exporter of the meat, have fallen in the wake of an investigation into safety concerns.
whitepaper
Whitepaper: Measuring technology from a full-line supplier
Brewing giant Oettinger Brauerei GmbH has its second biggest German production centre in the town of Mönchengladbach, where the foundation was laid for company-wide collaboration with Endress+Hauser as the primary supplier of measuring technology. This whitepaper explains how their valuable application expertise aids the brewing process...
news
GEA supplies lights-out packing for 200 micron powder in South-East Asia
GEA has once again supplied its limited intervention powder filling system, RBF-500 Li, to a specialist powdered product application.
news
Improving oven chain lubrication
The importance of effective, correct lubrication of high-temperature environments in the food industry...
news
Get ready for new food hygiene legislation, UK businesses warned
The NFU Mutual Food Hygiene Ratings Report, published today, reveals that 44% of people would turn away from even their favourite places to eat and try somewhere else instead, if a food hygiene rating of less than four out of five was on display.
news
IFST outlines the risks associated with foodborne Campylobacteriosis
New Food decided to speak exclusively to Julie Ashmore, CSci FIFST at IFST with respect to the issues we face regarding foodborne Campylobacteriosis.
news
Health and safety issues when cleaning magnetic separators
Bunting Magnetics discuss health and safety of cleaning strong Rare Earth magnetic separators, as part of the UK’s Food Safety Week (19 – 23 June 2017)...
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Allergens In-Depth Focus 2017
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
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Food Safety In-Depth Focus 2017
In this in-depth focus: Huub Lelieveld discusses improving and harmonising food safety regulations; Validating food safety: the process control measures for making safe food; and an essential guide to food safety challenges in the 21st Century...
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Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
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Reinventing crisps, one bag at a time
When we set up Fairfields Farm Crisps in 2006 we never expected that in just 10 years we'd be exporting to 15 countries around the world and selling our products through national retailers and pubs, as well as on airlines and trains. From a humble potato, our business has certainly…
article
Setting the standard for frozen wild seafood
In Sitka, Alaska - a town of 9000 where 20% of the economy depends directly on wild salmon - there’s a well-known coffee shop decorated with images of fishing. The Highliner Coffee Shop sells a coffee mug printed with a Sanskrit quote: “To judge a thing one must know the…
article
Validating food safety: the process control measures for making safe food
Phillip Crosby, Joseph Juran and others have estimated that the cost of poor process control (poor quality) can range from 15-40% of business cost1–6. The cost to eliminate a failure (defect) in the customer phase is five times greater than at the development or manufacturing phase. In this article Larry…
