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Issue 1 2021
With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
Adulterated honey is a major threat to the industry, which is why companies like Intertek are employing powerful testing capabilities to detect chemical modifications to combat honey launderers.
Tom Tanner from the Sustainable Restaurant Association highlights how simple it is to make positive changes when sectors work together, as he details some key achievements.