New Food's Sam Mehmet spoke with Katleen Baert from the European Food Safety Authority (EFSA) to gain an understanding of the changing challenges with mycotoxins in Europe and how industry can look to prevent contamination.
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Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
Socrates and his student, Plato, are a perfect example of how good leaders are shaped by observant students. Here, Darcy Simonis, industry network leader for food and beverage at ABB, explains what can be learned from global manufacturing leaders such as China.
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
Peter Hardwick, BMPA Policy Advisor, joined a panel discussion on BBC Radio Ulster’s ‘Inside Business’ to discuss the implications of Brexit for Irish food businesses.
Your most valuable company asset is your brand and variations in product quality and safety concerns can have a major impact on your image.