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The future of protein

24 February 2020 | By

The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.

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Challenges in the use of food-grade lubricants

23 October 2019 | By

Orsi Dézsi, Business Unit Manager of Nonfood Compounds & Food Contact Materials at NSF International, explains the context of the regulations, standards and trends around food-grade lubricants and why they should be considered a valuable part of your food safety strategy, rather than a tick box issue.