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Insects, no longer a taboo?
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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Issue 5 2019
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Reducing the risk of mycotoxins in foods
What can we do to eliminate mycotoxins in foods? Chris Cattini, Production Manager at IFIS, explores several methods that can help food producers reduce the risk of hazardous bacteria in their products.
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A solution to the fight against Listeria?
A new technology has shown promising results in the fight against Listeria; Even Heir and Askild Holck from Nofima discuss the results.
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African Swine Fever and its implications for pork markets
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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Microbiological methods – assuring the alternatives
How do you know your lab is capable of implementing a validated method? New Food hears from four experts.
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Reducing carbon footprint through sustainable brewing
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
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Challenges in probiotic dairy-based beverages
There has been a lot of hype surrounding the benefits of probotics. To distingish fact from fiction, Hasitha Priyashantha, Dr Nazli Turkmen and Shishanthi Jayarathna investigate recently published scientific studies that explore the challenges of probiotic, dairy-based drinks.
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What’s happening in the chia market?
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
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The truth behind CBD labels
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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Keeping coffee sustainable
New Food Editor, Bethan Grylls, heard from Nespresso’s head of sustainability about how the company is helping to revive origins, be more environmentally friendly, and keep the coffee flowing.
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Challenges in the use of food-grade lubricants
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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Taking the guess work out of analysing cannabis edibles
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
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Addressing food crime
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.
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Product Review: The crunch factor
AMETEK Brookfield takes a closer look at corn chips and shares the important role that moisture plays in their production and snack foods in general.
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Food For Thought: Endress+Hauser
Endress+Hauser is a global leader in measurement instrumentation, services and solutions for industrial process engineering.
