Meat free “meat” manufacturing
16 July 2019 | By Darcy Simonis
The rise of meatless products is being driven by growing environmental and health concerns. How are producers keeping up with demand?
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Food Fraud
Application Note: Food Authenticity Testing with the Agilent 6546 LC/Q-TOF and MassHunter Classifier
30 April 2019 | By Agilent Technologies
False labelling and adulteration are growing problems in food manufacturing, underlining the need for easy-to-use tools for quality control analysis in this industry.
Meat fraud, an old crime with some new twists
24 April 2019 | By New Food, Thermo Fisher Scientific
Meat fraud is probably as old as meat production is itself. It's estimated our ancestors learnt to use fire to cook and conserve around 300,000 years ago.
New Food Issue 2 2019
15 April 2019 | By New Food
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Food Fraud 2019: NGS for food authenticity, traceability and safety
1 March 2019 | By New Food
Mário Gadanho of SGS Molecular explains how next-generation sequencing could be a vital method of automatically detecting food fraud.
Nofima launches a new European standard for food fraud
27 February 2019 | By Nofima
New initiative aims to make communication regarding food fraud more precise.
Food industry holds key to sustainable future, says Compass CEO
27 February 2019 | By New Food
The City Food Lecture 2019 looked at what it will take to secure a thriving food environment for tomorrow's generation.
The safety and integrity of rice production
4 February 2019 | By Agilent Technologies
Rice, wheat, and maize are the world’s three leading food crops; together they supply over 40% of all calories consumed by the entire human population. Of these three major crops, rice is the most widely consumed food crop for people in the developing world. It has been estimated that over half…
Food Fraud 2019: An Interview with Professor Chris Elliott
30 January 2019 | By Food Fraud 2019
Ahead of our Food Fraud 2019 Conference, we interviewed Chairman Professor Chris Elliott about what to expect at this years' event.
Analysis formulated to authenticate between organic and conventional milk
8 January 2019 | By New Food
Researchers have formulated a method using isotopes to differentiate between organic milk, and milk from conventionally farmed cows.
Combating counterfeit oil using laser diodes
8 January 2019 | By New Food
A study has reported on the development of laser diodes to distinguish between apparently similar olive oils that present notable differences in quality.
Application of NMR as a solution for detecting honey fraud
20 December 2018 | By Bruker
At QSI, NMR honey profiling is used routinely to detect honey adulteration, particularly the addition of sugar syrups – the most widespread form of honey fraud. Declared botanical variety and geographical origin can also be verified with this technique. In this webinar, Gudrun Beckh (CEO at QSI) discusses how NMR…
Hazelnuts from different regions shown to have different metabolites
30 November 2018 | By New Food
Researchers have suggested methods to analyse hazelnuts, for better quality nuts for manufacturers, and to determine nuts with better metabolite profiles...
The murky world of herb and spice fraud
28 November 2018 | By Agilent Technologies
Herbs and spices are things to be enjoyed. They add colour, flavour and aroma to so many of the dishes we like to eat. There are also numerous reports regarding the health benefits of these ingredients: claims that they are anti-diabetese, increase brain function and boost our immune systems to…
High contaminant levels in oregano
6 November 2018 | By New Food
Researchers have analysed over 70 samples of oregano from around Europe, identifying contamination through chromatography and spectrometry techniques.