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Issue 3 2022
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
An archaic approach to home economics leaves the food and beverage sector vulnerable to disease outbreaks but a new educational curriculum aims to help. Fostering understanding of the biology behind proper hygiene and sanitation in food service kitchens can go a long way towards keeping us healthy.
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
Dr Gabe Sanglay discusses the top list of microbial inhibitors the US-based Nestle lab encounters that can affect food safety and quality, and how it ensures accurate results time after time.
Katie Doherty from the International Meat Trade Association (IMTA) shares insight into the evolving border trade regulations impacting the meat industry and stresses the need for continued consultations and industry engagement to achieve a smooth transition to an effective system.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…