More Processing & manufacturing – Page 8
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ArticleA new weapon in the fight against food fraud
Mike Clark and Giuseppe Tosto of Bio-Rad explain how the company’s new ID-Check Speciation Solution can help in the battle against mislabeling serious cases of food fraud.
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VideoVideo: Gold Series X-Flo – Modular dust extraction system
Gold Series X-Flo industrial dust collectors: safe handling of food dusts , meet ATEX standards, modular design, installation indoors or outdoors.
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ReporteBook: The future of plant-based food analysis
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
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Video
Video: Dangerous dusts in the industrial workplace
Camfil´s dust collectors safely handle exhaust air from food processing & packaging applications, improving IAQ and preventing cross-contamination.
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ArticleeBook: The Field Guide to Food Powder Characterization
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.
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ArticleCPTPP – A different viewpoint
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
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ArticleAdapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
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ArticleApplication Note Supplement – Issue 2 2023
Welcome to New Food's Issue 2 2023 Application Notes supplement!
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ArticleWhat it takes to deliver our daily bread
Andrew Pyne, Chief Executive of the Federation of Bakers, explores the challenges currently facing the bakery industry.
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ArticlePotential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
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ArticleWhat does sustainability really mean?
Joshua Minchin asks what sustainability really means to farmers across the world after some fascinating conversations in a recent episode of Food to Go.
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ArticleNew Food Issue 2 2023
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.
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Video
Video: Infinite possibilities for alternative proteins
Infinite possibilities for alternative protein production are out there – as is ANDRITZ as the one partner to help you navigate the way.
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ArticleThe Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
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ArticleHow is FSS taming the perfect storm?
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
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ArticleLaboratory challenges with new method implementation
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
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ArticleTransparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
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Article“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
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ArticleOur latest US industry report: State of the Industry
State of the Industry is a new food and beverage report that provides a comprehensive overview of the current state of the industry.
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Podcast
Episode 38: Easter Special
Joshua Minchin and Grace Galler speak to the National Sheep Association about the popularity of lamb and to NOMO about its strategy behind innovating chocolate in the free-from and vegan categories.