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17 January 2019 | By New Food
The Nestlé Quality Assurance Center in Dublin, Ohio, USA is regarded as setting industry standards when it comes to state-of-the-art facilities and technical sophistication. Here, Zone AMS NQAC head, Fabien Robert, tells New Food about the centre’s work and plans for the future.
10 January 2019 | By New Food
Researchers have found that metabolites produced by the gut microbiome after eating berries and pomegranates can protect against inflammatory bowel disease.
7 January 2019 | By New Food
Numerous studies on the gut microbiome have shown the impact of food, with current research looking further into the issues surrounding it.
3 January 2019 | By Erin Crowley
Time is often the most critical factor in food microbiology laboratories, so the ability of MALDI-TOF MS to quickly and accurately confirm and identify microbes is invaluable in routine testing, as Erin Crowley explains.
19 September 2018 | By PerkinElmer Inc.
Those milk moustaches are a stroke of marketing genius. Just seeing them through the years evokes the health benefits of milk, from its proteins and calcium to its fortified vitamins. What we never see, however, is the growing global concern over the amount of antibiotic residuals that can be found…
6 September 2018 | By Hygiena
Whole genome sequencing (WGS) has become the ultimate test to display the order of every base pair in an entire length of DNA...
9 August 2018 | By Pall Corporation
The consumption of fresh and fresh cut produce continues to increase globally. Technological advancements have in turn aided in increased global production of fresh produce to meet the increasing demand. However, there is serious concern as to whether this increase in supply and demand is leading to safety issues, as…
12 July 2018 | By George Smith (New Food)
Of the labs that did not use WGS, the main reason given was that they lacked the budget and expertise.
3 July 2018 | By George Smith (New Food)
Aside from being a significant source of antibiotic use, piglet scour is estimated to cause annual losses of €1–2 billion globally.
2 July 2018 | By George Smith (New Food)
The discovery comes at a time when authorities are showing increasing concern over the potential effects on human health of antibiotic-resistant bacteria, with the World Health Organization (WHO) describing it as one of the biggest threats to global health, food security, and development today.