Lab techniques

François Bourdichon

23 May 2017 | By

Food Safety and Hygiene Consultant.

Issue #2 2017 – Digital Version

25 April 2017 | By New Food

In this issue: Snacks, Health & Nutrition, Fish & Seafood, Packaging, Microbiology, Food Safety, Brexit, plus show previews and interviews...

Bruker Corporation

The green food revolution sweeping across Silicon Valley

10 April 2017 | By Roy Manuell (New Food)

The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.

MyToolBox – the smart way to tackle mycotoxins

5 April 2017 | By Birgit Poschmaier - PhD student at BOKU, Monique de Nijs - RIKILT, Rudolf Krska - BOKU

There is a pressing need to mobilise and integrate the wealth of knowledge from the international mycotoxin research conducted over the past 25-30 years, in order to perform cutting-edge research to close knowledge gaps. This is the mission of MyToolBox – a four-year project, funded by the European Commission from…

Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing

2 April 2017 | By Nigel Cook - Fera, Rosario Romero - Fera

Contamination of food products with pathogenic microorganisms is a major concern for food safety. The issue is exacerbated by modern production systems where high volumes, high speed and global distribution are common features. In order to protect consumers, regulations and procedures are in place to control microbiological hazards in the…

Study shows direct link between chicory inulin and improved wellbeing

22 February 2017 | By New Food

A new study suggests that BENEO’s prebiotic chicory root fibre can be directly linked to improved regularity and wellbeing for the first time....

Food Analysis In-Depth Focus 2017

17 February 2017 | By New Food

Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...

Cell culture: an innovative approach for production of plant actives

14 February 2017 | By Mark Fremont PhD (VF Bioscience SAS)

Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.

Microbial metagenomics and the food industry

17 January 2017 | By Greg Jones, Campden BRI

In New Food's latest coverage on the topic of what genomics can do for the food industry, we explore insight from Greg Jones at Campden BRI and his expertise on microbial metagenomics...

Testing foods for the presence of microbial contaminants

22 December 2016 | By J. A. Hudson; N. Cook

While there are relatively few microbial pathogens which are tested for in foods compared to the number of chemicals which might be sought, cheap, sensitive and rapid methods remain elusive...

Natural resistance in bacteria to biocides

13 December 2016 | By Veslemøy Andersen (Global Harmonization Initiative)

Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides...

The importance of infant nutrition

13 December 2016 | By Dr Giuseppe Battaini

Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes...

Whole Genome Sequencing and the food industry

8 November 2016 | By Greg Jones, Senior Research Officer, Microbiology, Campden BRI

Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look...

New food harvesting revolution on the horizon… and in your kitchen

14 October 2016 | By VTT Technical Research Centre of Finland

A home appliance that grows the ingredients for a healthy meal within a week from plant cells and biotechnology is no longer science fiction...