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22 February 2017 | By New Food
The need for a new approach to food production and an urgent need for people to reconnect with food, were the key themes of The City Food Lecture 2017...
22 February 2017 | By New Food
Bacteria found in humans, animals and food continue to show resistance to widely used antimicrobials, says the latest report on antimicrobial resistance...
21 February 2017 | By Roy Manuell | Digital Editor
Existence of TTTTF, a kind of stem rust - named for the characteristic brownish stain it lays down as it destroys wheat leaves and stems - damaged tens of thousands hectares of crops in Sicily....
Read the free-to-view digital version of the latest issue of New Food...
Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...
Food grade lubricants – the way forward; The world’s first sustainable rapeseed oil; and Cook quench chill operation for noodles, pasta and rice...
Nestlé Health Science's John O'Brien gives us his insight and predictions for 2017...
A new set of rules is on the horizon as the Food Standards Agency (FSA) gets underway with its restructure of food safety regulation in the UK in order to deliver on its strategic goal of ‘Food We Can Trust’ – an aim that should be applauded and welcomed by…
16 February 2017 | By American Institute of Physics (AIP)
Can food dyes really enable us to better monitor and keep tabs on food safety and quality control? New research opens up new possibilities...
3 February 2017 | By Rhenus Lub
Rhenus Lub describe for New Food best practices when lubricating grease in the food industry...
All too often food quality and safety testing is an inefficient, expensive and ineffective process, sometimes unable to ensure food safety for all consumers and unable to prevent major food fraud incidents. Here Michele Suman and Michel Nielen explain why a paradigm shift in quality and safety testing is urgently…
1 February 2017 | By New Food
A consumer app is now available to take the guess work out of verifying the honey purchased is true to the variety published on the label and undamaged by heat...
If you’re making a food claim, it is your responsibility to ensure you validate it, says Food Forensics’ Managing Director, Alison Johnson. Many problems centre on claims, often for a premium product. Where premiums are available or supply and demand is out of kilter, the risk of adulteration or substitution…
31 January 2017 | By BRC Global Standards
BRC Global Standards has confirmed their speaker programme for Food Safety Europe 2017, their annual one-day conference taking place in London on 7 February...
30 January 2017 | By IAFP Europe
Since 2005, the International Association for Food Protection’s (IAFP) European Symposium on Food Safety has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia...
