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Wort boiling is a key stage in the brewing process and typically in a traditional setup, it accounts for up to 60% of the total energy demand of the brewery.
The amount of food we waste every year equals to 9 billion fish, 1 trillion bags of potatoes, 75 million cows, 574 billion eggs, 763 billion boxes of pasta, 3.7 trillion apples and enough olive oil to fill 11,000 Olympic size pools.
Dr Edward Hayes of Fera assesses the impact of the FSA Chief Scientific Advisor Report and 2013 Listeria pilot study and looks to what the future holds.
Polymerase Chain Reaction (PCR) has gained wide acceptance as a pathogen detection tool in the food industry, and the popularity of the method continues to grow...
Environmental monitoring programs have served as essential verification programs in a company’s HACCP plan for a long time...
Quality control (QC) in food testing laboratories is often thought of as an essential burden. A lot of time and effort (and money) is put into establishing QC mechanisms, especially for accreditation purposes. In fact quality control should be built into your everyday routine and have minimal adverse impact on…
Advancements in rapid molecular methods have revolutionised pathogen detection in food safety...
With no legally prescriptive guidelines on how to assess the safety of NIAS, what approach should be taken?
Boom or bust - what will 2017 bring for the food industry and the economy...
When the polymerase chain reaction (PCR) was discovered nearly 35 years ago, it ushered in a revolution in biology.
Do you need to expand your soup, sauces and ready meals production?
A new approach to gelatine testing...
The Rise of Food Transparency - The Challenge of Change...
Recent advances in rapid, high throughput DNA sequencing have revolutionised the study of biology, and have the capacity to do the same for food safety and security.
The FSA appointed Fera NRL for Chemical contaminants in 2008 looking into Food contact materials, Dioxins and PCBs, Mycotoxins, PAHs and Trace elements.
