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Issue 5 2019

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article

Insects, no longer a taboo?

12 November 2019 | By

With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.

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ASF and its implications for pork markets

1 November 2019 | By

Global pigmeat markets endured a tumultuous year in 2018 as trade tensions and animal disease outbreaks complicated life for producers and exporters. With few solutions on the horizon, everything points to a tough year ahead – although losses for some may mean opportunities for others.

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The truth behind CBD labels

25 October 2019 | By

If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.

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Challenges in the use of food-grade lubricants

23 October 2019 | By

Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explains the context of the regulations, standards and trends around food-grade lubricants and why they should be considered a valuable part of your food safety strategy, rather than a tick box issue.

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Ensuring cleaning and hygiene standards

22 October 2019 | By

The rise of the ready-to-eat meal has driven cleaning and hygiene standards to an all-time high. Food technology specialist, Hein Timmerman, explores the procedures that companies should be implementing to ensure they meet these targets, while keeping costs low and efficiency high.

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Addressing food crime

21 October 2019 | By

In 2015, the National Food Crime Unit was launched in the UK. New Food Editor, Bethan Grylls, spoke to head of the unit, Darren Davies, to learn more about the organisation and how it is addressing food crime.