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Issue 4 2019

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How to choose between an in-house or contract laboratory

9 September 2019 | By

Customers expect food to be safe, of high quality, and to match the description on its packaging. If a food product falls short, word gets out quickly. As such, selecting the right testing process is imperative. Here, Brad Stawick of SGS North America, discusses how to choose between an in-house or…

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A guide to microbiological testing

6 September 2019 | By

What are the challenges to be aware of in food analysis? ALS microbiologist, Andy Muirhead, looks at some common uncertainties and issues of note, while clarifying reasons behind some testing practices.

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A hyperlocal food revolution

23 August 2019 | By

The present industrialised, global food economy and futures market is unsustainable, but it has inspired some new ways of thinking that affect the way we produce, distribute, buy, eat and dispose of food. Food technology specialist Vincent Walsh explains the changes we are seeing and what opportunities exist to facilitate…

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Outwitting food fraud

22 August 2019 | By

There are many reasons why food quality, safety and traceability screening is important, from supporting product labelling, to combatting food fraud and ensuring foodstuffs are safe for human consumption. Here, New Food hears from an industry expert about some of the techniques currently in play designed to combat the fakers.

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Prioritising safety in food manufacturing

22 August 2019 | By

Using a combination of strict routines and technology, alongside continuous self-improvement, Kraft Heinz Company has developed a culture in which food safety comes first. Kurt Deibel, Head of North American Food Safety & Quality, explains more.