The Nestlé Quality Assurance Center in Dublin, Ohio, USA is regarded as setting industry standards when it comes to state-of-the-art facilities and technical sophistication. Here, Zone AMS NQAC head, Fabien Robert, tells New Food about the centre’s work and plans for the future.
List view / Grid view
Issue 6 2018
Filter the results
Time is often the most critical factor in food microbiology laboratories, so the ability of MALDI-TOF MS to quickly and accurately confirm and identify microbes is invaluable in routine testing, as Erin Crowley explains.
With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
As the popularity of palm oil continues to grow, so does the controversy surrounding it - at time of writing, the furore over the banned Iceland supermarket/Greenpeace TV advertisement in the UK continues. Andy Green discusses how the supply chain can help to make the world’s most consumed vegetable oil…
With more consumers turning to functional foods and beverages for digestive health benefits, product manufacturers have a massive opportunity to create probiotic products that go beyond traditional applications. John Quilter explores the potential.
Nutrigenomics is the scientific study of the genetic differences in human response to the bioactive compounds or nutrients in food. Dietitian Sarah-Jane Reilly outlines how research in this area is driving developments within the food industry,and considers how nutrigenomic foods might carve a path to consumers.
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
Ravi Sharma reveals how one Devon confectioner saw its fortunes turned around with help from an unexpected source; ozone as a sanitiser: Giovanna Cossali explains why it’s well worth considering and Stanley Chia assesses the current situation in global supply-chain management and looks at where the UK fits in.
In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.