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Issue 2 2021
As war rages on, New Food’s Joshua Minchin reflects on past events and questions how likely it is that food could be used as a weapon against Ukrainians.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
Historically a mainstay of the reference laboratory, is Salmonella serotyping now possible in the routine micro setting?
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.