Comprehensive Multi-Analytical Screening of Contaminants in Raw Cow Milk using the InfiniPlex for Milk Array
14 June 2018 | By Randox Food Diagnostics
InfiniPlex for Milk was created with the needs of the dairy industry in mind.
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Processing
Issue 3, 2018
13 June 2018 | By New Food
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.
Researchers investigate the flavour profiles of vodka produced from whey
12 June 2018 | By George Smith (New Food)
A handful of creameries are turning away from disposing whey in landfill sites or turning it into whey protein and towards a new alcoholic possibility.
Whitepaper: How to reduce energy during the wort boiling stage of brewing with Steam Infusion
21 May 2018 | By OAL
Wort boiling is a key stage in the brewing process and typically in a traditional setup, it accounts for up to 60% of the total energy demand of the brewery.
How the blockchain can save our food
17 May 2018 | By Sean Crossey (Arc-Net)
What benefits might blockchain bring to the food and beverage industry? Sean Crossey investigates...
Interview: Food firms ‘should learn robot lessons from car industry’
16 April 2018 | By Mike Stones (New Food)
Food manufacturers planning to automate their production systems should learn the lesson of the car industry in the 1980s: that it pays to share information, Mike Wilson, Chairman of the British Automation & Robot Association (BARA), tells New Food's Anna Lambert in this exclusive audio interview.
Labour and the role of automation in food safety
16 April 2018 | By Rob Chester - Managing Director of Food for NSF International
The UK food industry has always relied more on manual labour than our European competitors. Now the UK has to start taking automation seriously if it is to compete effectively in world markets. Rob Chester, Managing Director of Food for NSF International in the UK, considers the implications for food…
Food-grade lubricants: their significance explained
15 April 2018 | By Andreas Adam - FRAGOL AG
Industry expert Andreas Adam answers some essential questions.
Smooth solutions to risk management
15 April 2018 | By Stephanie Ludwig - NSF International
Stephanie Ludwig explains why it’s vital to choose a food-grade lubricant that conforms to all regulatory requirements – and how you can be sure that it does.
Food-Grade Lubricants In-Depth Focus 2018
10 April 2018 | By New Food
Lubricants are vital in mechanised food production – but what are the food-grade regulatory requirements and how can you be sure that you have the product to meet them? NSF International’s Stephanie Ludwig has some answers. Industry expert Andreas Adam explains the significance of food-grade lubricants and highlights their value…
Issue #2 2018 – Digital Version
6 April 2018 | By New Food
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
Clean Steam Infusion. Cook Fast and Fresh.
4 April 2018 | By OAL
Do you need to expand your soup, sauces and ready meals production?
Acrylamide legislation: what’s it about and how does the food industry need to react
26 March 2018 | By Ashton Baylis | Product Manager | testo
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
Report warns of cancer risk from chemicals used in processed meat
22 March 2018 | By George Smith (New Food)
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
Winemaking waste gets afterlife preserving foods
22 March 2018 | By George Smith (New Food)
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
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