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A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
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Issue 2 2020
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Will women in seafood catch on?
Mecca Ibrahim, co-founder of Women In The Food Industry and member of the New Food advisory board, interviews six established women in the seafood industry, to hear their stories and learn how we can encourage more women to follow suit.
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Safety in the face of a pandemic
New Food's Editor discovers how some major players in the market are protecting their employees during the COVID-19 crisis and the concerns some have expressed over food supply and safety.
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Keeping safe in scary times
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
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The next big HITS
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Valuable lessons to take away from COVID-19
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
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Chromatography: an excellent tool
Dr Kaushik Banerjee and Professor Chris Elliott outline the perks of chromatography in the implementation of a comprehensive pesticide residue testing programme.
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Webinar Highlights: There’s more to food integrity…
In a recent webinar hosted by New Food in association with Waters, Professor Chris Elliott of Queen’s University Belfast described how food integrity encompasses so much more than protection against food fraud. Here he shares the highlights…
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Lab insight: Measuring vitamins
What laboratories need to know to measure vitamin content in foods. By Dr John Szpylka, analytical chemist.
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Webinar Highlights: Introduction to instrumental food texture analysis
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
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Beta-alanine and the importance of quality
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
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Webinar Highlights: PFAS analysis
In a recent webinar hosted by New Food, Phenomenex discussed critical sample preparation and chromatography contributions for effective trace PFAS quantification in various sample matrices by LC-MS/MS.
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Leveraging R&D to perfect plant-based
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
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Application Note: Determination of stevioside and rebaudioside A in stevia leaves, beverages and food additives using HPTLC-MS
High Performance Thin Layer Chromatography coupled with Mass Spectrometry (HPTLC–MS) is a very useful analytical technique where samples can often be analysed with a minimum of sample preparation.
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Ingredients In-Depth Focus – April 2020
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
