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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
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How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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No turkey this Christmas if EU-workers exposed to quarantine restrictions
The British Poultry Council calls for covid restrictions upon seasonal poultry workers to be removed in order to save the festive season.
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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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Tyson Foods enlists experts to advise on COVID-19 safety
The global meat company Tyson Foods has garnered the expertise of five panelists from across the healthcare spectrum to publish a guidance report for the food industry.
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In Vino Veritas. How NMR can reveal the Truth
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
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Time for new sensations in beverage production?
ANDRITZ ArtBEV clarifiers, a plug-and-play solution for extremely efficient solid/liquid separation.
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Domesticated mould is responsible for prized Camembert cheese
Researchers in France have demonstrated the domestication process of the mould that’s responsible for the prized Camembert, Penicillum camemberti.
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Use caution when eating cured or smoked fish, advises BfR
BfR Federal Institute for Risk Assessment in Germany has published a notice highlighting that caution should be employed when consuming smoked or cured fish to guard against contracting listeriosis.
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Are the nutritional benefits of cereals being overlooked?
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
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The role of cheese starters in the manufacturing process
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
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Guide To Testing: Increase confidence with method validation and supplier accreditation
After obtaining ISO 17025 accreditation of its quality control laboratory, Yannick Bichot of Bio-Rad outlines the process, the challenges and the benefits – including an interview with two key participants.
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Opportunity awaits GOLDSTEIG
Project management: standardised process instrumentation – all utility systems at a glance in a large-scale project. Tim Schrodt, Industry Manager of Food and Beverage at Endress+Hauser, discusses.
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Pulsed Light’s Application in the Food Safety and Enhancement Space
XENON is the world leader in Pulsed Light technology for a wide variety of food safety, nutrient enhancement and research applications.
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Evolution of plant-based food production from batch to inline
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.