article
Beverages In-Depth Focus 2017
In this in-depth focus: Choosing a healthy juice, the future of UK wine and the effects of the new ISO 16890 testing assessment standard...
List view / Grid view
QA/QC
article
Edible oils – minimising contaminants to improve quality
Consumers are becoming more health conscious when it comes to oils and fats, perhaps due to increased awareness from conferences, research and media outlets focusing on the impact of fats and oils. The result is that the edible oil industry, specifically refineries, is having to join the discussion and even…
article
ISO 16890 – an explanation
As of January 2017, the new test standard ISO 16890 for filter testing and assessment replaced the previous standards EN 779 (Europe) and ASHRAE 52.2 (USA). It will have sole validity from the middle of 2018 onwards. Though the primary impact of ISO 16890 will be on air quality, this…
article
Food Standards Scotland responds to Fipronil in eggs investigation
In light of the Fipronil in eggs investigation ongoing across Europe, Food Standards Scotland offers its reaction to the challenges we face.
article
Issue #4 2017 – Digital Version
In this issue: The impact of Brexit on the UK food and beverage industry, emerging organisms and when to start testing, lifelong food nutrition, UK country profile and much more...
news
India-based firm takes honey testing on the road
The honey industry is quickly becoming an extremely ‘Buzzy’ market place therefore producers want to ensure that their product meets the industry standards for safety and quality.
article
The fundamental importance of chemical food safety testing
Lukas Vaclavik, Staff Scientist at Covance Food Solutions, discusses exclusively with New Food the importance of a thorough chemical food testing process.
news
Colorimetric recognition of aldehydes and ketones in scotch
New colorimetric sensor arrays on disposable test-strips read by hand-held devices allow for their rapid, inexpensive, and sensitive identification by their chemical “fingerprints”. They are based on novel sensor arrays that detect and differentiate among a diverse range of aldehydes and ketones, as reported in the journal Angewandte Chemie.
news
Nutritional value of soybean meal varies among sources from different countries
Research from the University of Illinois is helping swine producers know what they're getting when they buy soybean meal from different countries.
news
EU votes in favour of reducing acrylamide presence in food
EU Member States representatives voted in favour of European Commission's proposal to reduce the presence of acrylamide in food.
news
Ambrosus launches blockchain based tech to assure food quality from farm to fork
Ambrosus, the world’s first trusted blockchain-based ecosystem for the food supply chain, launched today, announcing its upcoming token sale commencing in September 2017.
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.
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.
