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On the back of a fascinating webinar presented by Amanda Scott, SUEZ has provided a crucial guide to food and beverage manufacturers to get more out of the water they use and continue to drive sustainability efforts.
The engineers say the process is much more efficient than current methods of lead removal, as it does not target sodium and magnesium which are essential to healthy drinking water.
The EPA was sued in federal court by several organisations after it failed to update federal water standards for slaughterhouses during the Trump administration, but now it has agreed to change the regulations.
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
The Thermo ScientificTM BarnsteadTM GenPureTM; Pro water purification system delivers ultrapure water up to 24 inches from the unit with its flexible dispenser
This webinar will show you how to meet your production and sustainability goals through the measurement and minimisation of organic contamination and product loss.
Heather Clifford, a doctoral student from the University of Maine, has conducted what is thought to be the first analysis of Khumbu ice – and her findings are concerning.
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
Scientists in California have developed an efficient use for corn waste, which they claim can filter pollutants out of drinking water.
Optimising water treatment to add value for F&B production facilities by a focus on efficiency, water quality, sustainability and effective hygiene.
Scientists from the University of Texas and Penn State University think they have found the key to solving the world’s freshwater problem.
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
The shelf life of a product is defined as the practical time that it remains desirable to consumers.
Filtration is a common practice in water quality and/or food and beverage testing. The critical considerations when establishing a filtration protocol are flow rate of the liquid tested and microbial recovery rate.
In a recent webinar, MilliporeSigma discussed the potential impact of water quality on laboratory results and gave advice on how to select the most appropriate water solution to answer each laboratory’s specific requirements. Here are the highlights…
