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Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
A juice manufacturer in Washington state has been told to stop distributing by a US court after the FDA says it found arsenic in some products.
Scientists from Yale University in the US believe that overuse of hygiene products and antibiotics could be the cause of an increase in food allergies in the western world over the past 30 years.
Learn how FT-NIR can be utilized for analyzing quality and authenticity of edible oils & fats in the lab as well as online and how the French oil company Lesieur implemented this technology in their daily routine.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
In the first Chris’ Corner of 2021, Professor Chris Elliott takes a look at the complexities surrounding Neonicotinoids, and calls on the government to make the UK a world leader in ‘green pesticides’.
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
As 2020 finally ends and the world welcomes (a hopefully brighter) 2021, Joshua Minchin of New Food outlines the major challenges and trends that the food industry can expect over the next 12 months.