article
10 must-haves in a food testing laboratory partner
Choosing the perfect laboratory to collaborate with is a difficult decision. Here, Nestlé’s Fabien Robert and Amy Bethel explain the key factors to look for.
List view / Grid view
Issue 4 2019
article
Picking the perfect lab for agro feed and food testing
How to pick the perfect testing laboratory for agro feed and food testing: Claude Charreteur, Manager & Project Manager & Business Developer at Neovia Group, explores.
article
How to choose between an in-house or contract laboratory
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…
article
A guide to microbiological testing
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.
article
Is this food safe and does it pose a risk to public health? Going beyond ISO
Dr Trevor Lorman, Senior Director of Quality Assurance at Mérieux NutriSciences, explains the best way to build a global laboratory quality management programme.
article
The microbiome and the effect of antimicrobials in food production
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
article
A hyperlocal food revolution
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…
article
Will farmers be the next great data scientists?
As the global population continues to soar, the pressure on farmers to enhance agricultural productivity increases. New Food hears from two industry experts who believe technology holds the answer.
article
The Federation of Bakers on tackling the biggest challenges in bakery
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
article
The hottest trends in bakery
What are the leading drivers in the bakery section? AZTI Senior Researcher, Clara Talens, investigates the latest trends.
article
Outwitting food fraud
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.
article
Meat fraud: facts and consequences of parallel beef supply chains
Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, alongside Professor Moira Dean and Postgraduate Research Student, Kelsey Robson, of Queen’s University, Belfast, explore food fraud in parallel supply chains and the consequences of such illegal actions.
article
Prioritising safety in food manufacturing
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.
article
The mycotoxin evolution
Dr Sheryl Tittlemier from the Canadian Grain Commission looks at the progress of food safety assurance, examining the latest developments in mycotoxin analysis.
article
How can Industry 4.0 help the food and beverage industry?
Keith Thornhill, Siemens Digital Industries, Head of Food and Beverage, discusses why it is time for manufacturers to embrace the smart factory.
