More Quality systems & testing – Page 12
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ArticleFood System Resilience: Why it’s more important than ever
Professor Chris Elliott discusses how the UK can ensure it is food secure in a rapidly changing world that is facing various shocks.
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ArticleProtecting tradition with testing
Alessandro Cavaglioni, Head of Laboratory at Tuscany-based analytical service provider ISVEA s.r.l., discusses how they utilise a suite of specialised separation techniques to provide producers with fast, reliable test results to meet their unique needs.
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ArticleSixty years of standard setting – where Codex came from and where it’s going
To mark its 60th year, Sarah Cahill, Steve Wearne and Tom Heilandt reflect on the history of the Codex Alimentarius Commission from its inception to its scope and continuing evolution in serving the interests of consumers and the food and beverage industry alike.
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ArticleFood Safety - FDA reforms and 60 years of Codex
Discover Food Safety In-Depth Focus, featuring articles on FDA reforms, Codex's 60th anniversary, and the cost of gluten-free.
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ArticleFoods Program reform misses the mark
The infant formula crisis in the US last year prompted calls for reform at the FDA. Brian Ronholm is Director of Food Policy at Consumer Reports and here reflects on the FDA’s response to industry-wide concern.
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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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ArticleThe world of food security according to ChatGPT
Professor Chris Elliott discusses why he thinks AI models will have a "hugely important and positive impact" on the future of the world’s food supply system.
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ArticleVeganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
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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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Article
The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
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ArticleFuture guarding food
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
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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.
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ArticleMore of the ugly iceberg has surfaced
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
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ArticleEnsuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
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ArticlePlant-based NPD? Don't jump the gun...
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to ...
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ArticleSesame: the latest top allergen on the block
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
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ArticleThree actions to stop more food fraud scandals
Professor Chris Elliott reflects on the most recent food fraud case to sweep the food and beverage industry, and calls for clear actions points to prevent anymore.
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ArticleRethinking food recalls in the US
Vanessa Coffman offers highlights of the panel session New Food hosted at its 2022 Food Safety Conference which discussed the potential pitfalls of current recall systems.
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ArticleCultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.