List view / Grid view
For industrial sugar producers, the ability to discern the purity of their product is essential to business. Gary Bailey of American Crystal Sugar explains how UV-visible spectrophotometry provides the data needed to ensure his company’s products make the grade.
Novasina explores the options for water activity standards and discusses the advantages and disadvantages of each type.
The greater use of automation at food processing plants is enhancing the threat of foreign matter contamination, making it increasingly crucial for operators to leverage potent inspection systems.
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
A Mars Food-supported project has shown that greenhouse gas emissions from rice paddies can be significantly reduced with the help of some nifty techniques.
24 October 2022 | By
New Food sits down with Conor Butler, Director of FBA Laboratories, to discuss how the company has been addressing chlorate and perchlorate in dairy and what future concerns lay ahead for labs.
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
Brazilian researchers have developed a selection method that can differentiate between regular and speciality coffee beans through artificial intelligence.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
The pilot plant, which is a first of its kind in the UK, marks a significant step forward in the company’s ambitions to make affordable, sustainable and "guilt-free" cultivated meat a reality.
