Food safety testing with probiotics
This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
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This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
This application note shows how the distribution of various chemical compounds in food products could be successfully visualised along with surface topography information, leading to a more comprehensive understanding of the product and the production process.
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
Presenting ongoing investigations into the risks and analysis of chlorate and perchlorate in the food industry.
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
Welcome to New Food's Issue 4 2023 Application Notes supplement!
Discover the latest ingredients innovations with our in-depth focus, featuring advancements in the world of chocolate.
François Bourdichon examines microbial food culture safety and provides a critical update on fermentation and its potential risks and benefits in food products.
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
Issue 4 2023 of New Food is out now – download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.