article
Measuring flavonols in tea leaves
As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves.
List view / Grid view
Issue 6 2021
article
Pesticides: why, how and what?
Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
article
Don’t let Salmonella eat your profits
Low-moisture food groups come with added risk; find out how PerkinElmer can help you test with confidence.
article
Plastic sorting problems? Sorted
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
article
Could modern high-tech farming eliminate mycotoxins, an old nemesis of agriculture?
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
article
Fishy business: how transparent is your seafood?
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
article
Keeping up with COP
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
article
Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
article
Improving the reliability of microbiological testing
Following Food Integrity’s 2021 panel around improving the reliability of microbiological testing, the experts come together again to recap the highlights.
article
Bacteriophages to the future
Food scientist, Maria Costa, outlines why bacteriophages are a promising future solution to improving food safety and reducing wastage.
article
Fighting exploitation
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
article
Going online: The benefits for confectionery manufacturers
There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap.
article
Food fraud in Africa: a silent but deadly threat to global food security
Dr Ernest Teye, Director of The Africa Centre for Food Fraud and Safety, underlines the importance of innovation in the fight against food fraud in sub-Saharan Africa and demonstrates recent progress in the region.
article
The future of a successful strategy
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
article
The latest in technical solutions…
23 December 2021 | By
Read our latest selection of Application Notes to keep abreast of new methods, tools and updates from the leading solution providers.
