Are you over 18 and want to see adult content?
More Annotations
A complete backup of indiankaraokesongs4u.blogspot.com
Are you over 18 and want to see adult content?
A complete backup of streib-moessingen.de
Are you over 18 and want to see adult content?
A complete backup of americanentrepreneurship.com
Are you over 18 and want to see adult content?
A complete backup of femalecricket.com
Are you over 18 and want to see adult content?
A complete backup of ellipticalhub.com
Are you over 18 and want to see adult content?
A complete backup of pressworks.com.br
Are you over 18 and want to see adult content?
A complete backup of thatsgamebro.com
Are you over 18 and want to see adult content?
A complete backup of reinesdecoeur.com
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of vacationrentalpros.com
Are you over 18 and want to see adult content?
A complete backup of boraselhandel.se
Are you over 18 and want to see adult content?
A complete backup of indigogroup.co.uk
Are you over 18 and want to see adult content?
Text
NOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. COVID-19 AND ITS IMPACT ON THE FOOD SYSTEMPRODUCT DEVELOPMENT
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products. In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
EVOLVING EATING HABITS AS A RESULT OF COVID-19 Coronavirus is something that is having a major impact on the eating and drinking habits of consumers, especially as concerns about COVID-19 are wide ranging and cover both health and financial worries. This means that consumers are looking to be more health conscious but, at the same time, are wanting to do so on a budget, turning to everyday foods such as fruit as a result. CARBON LABELLING: THE FOCUS SHIFTS FROM CALORIES TO CLIMATE Carbon labelling: the focus shifts from calories to climate. Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption. In the age of climate change activism, brands are now coming under greater scrutiny for their contribution to the climate emergency, with food andbeverage
PULSED ELECTRIC FIELD PROCESSING OF FOODS BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Another major factor influencing bacterial transfer during slicing of deli meats presumably relates to product composition, most importantly fat and moisture content, and is also likely influenced by product temperature. In a recent report by Vorst et al. (2006a), three different deli meats were chosen for slicing based on differences infat
MOSH AND MOAH: A LAYMAN’S EXPLANATION MOSH and MOAH: a layman’s explanation. In recent years we have seen many publications, often copies of each other, drawing attention to ‘oil’ found in food. In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral NEW FOOD MAGAZINECOVID-19NEWSARTICLESMAGAZINEWHITEPAPERS / APPNOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. COVID-19 AND ITS IMPACT ON THE FOOD SYSTEMPRODUCT DEVELOPMENT
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products. In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
EVOLVING EATING HABITS AS A RESULT OF COVID-19 Coronavirus is something that is having a major impact on the eating and drinking habits of consumers, especially as concerns about COVID-19 are wide ranging and cover both health and financial worries. This means that consumers are looking to be more health conscious but, at the same time, are wanting to do so on a budget, turning to everyday foods such as fruit as a result. CARBON LABELLING: THE FOCUS SHIFTS FROM CALORIES TO CLIMATE Carbon labelling: the focus shifts from calories to climate. Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption. In the age of climate change activism, brands are now coming under greater scrutiny for their contribution to the climate emergency, with food andbeverage
PULSED ELECTRIC FIELD PROCESSING OF FOODS BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Another major factor influencing bacterial transfer during slicing of deli meats presumably relates to product composition, most importantly fat and moisture content, and is also likely influenced by product temperature. In a recent report by Vorst et al. (2006a), three different deli meats were chosen for slicing based on differences infat
MOSH AND MOAH: A LAYMAN’S EXPLANATION MOSH and MOAH: a layman’s explanation. In recent years we have seen many publications, often copies of each other, drawing attention to ‘oil’ found in food. In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral COVID-19 AND ITS IMPACT ON THE FOOD SYSTEM COVID-19 mainly affects the lower respiratory tract and poses a significant risk for the older population, immune-compromised individuals (cancer, organ transplant and HIV-AIDS patients), and those with comorbid conditions (diabetes, obesity and blood pressure issues). The food we consume has a significant impact on our healthand wellbeing.
EVOLVING EATING HABITS AS A RESULT OF COVID-19 Coronavirus is something that is having a major impact on the eating and drinking habits of consumers, especially as concerns about COVID-19 are wide ranging and cover both health and financial worries. This means that consumers are looking to be more health conscious but, at the same time, are wanting to do so on a budget, turning to everyday foods such as fruit as a result. FOOD FRAUD - ONE OF THE BIG WINNERS DURING THE COVID PANDEMIC Food fraud – one of the big winners during the COVID pandemic. During the coronavirus pandemic, food fraud has been on the rise – but this is just the beginning, warns Professor Chris Elliott. Worldwide, the scale of food fraud is estimated to be around $50 billion a year; a massive industry and one that sets out to cheat anddeceive
HOW TECHNOLOGY AND FOOD DELIVERY APPS WILL RESTORE THE COVID-19 has taught the world a lot more than just how important hand washing is. The onset of the pandemic swiftly uprooted many industries and, with restaurants and bars forced to shut up shop to slow the spread of the virus, many had to swiftly HOW TO STAY COMPETITIVE IN THE MEAL KIT MARKET 1 day ago · The COVID-19 pandemic has changed the way many of us lead our daily lives, including the way we eat. Queues for the supermarket became commonplace and demand for grocery delivery services soared as lockdowns swept the globe.. One sector of the food industry which has arguably benefitted from the change in circumstance is the meal kit business, which has seen demand sky-rocket over the BAKING - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Enzyme enrichment could make bread a superfood. 27 November 2020 | By Joshua Minchin (New Food) Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system. article. WHITEPAPER: BUILDING A MATURE FOOD SAFETY CULTURE: A GUIDE Now that GFSI certification programme owners (BRC, SQF, FSSC 22000, etc.) will be including food safety culture as a part of their audits, most food manufacturing companies are asking: How will that be measured? How mature is our food safety culture? How can we pass the audit requirements? Intertek EBOOK: BEST PRACTICES FOR NEW HIRE ORIENTATION, ONBOARDING Onboarding should cover the entire first year of employment. In fact, a study by Glassdoor found that organisations with a strong onboarding process improve new hire retention by 82%. Determining the roadmap — how to get from point A to point ALL YOU NEED TO KNOW ABOUT BIOENGINEERED FOOD DISCLOSURE Attorneys Samuel Jockel and Rachel Lowe explain what regulated entities need be mindful of with the upcoming NBFDS compliance deadline. With a mandatory compliance deadline of 1 January 2022 right around the corner, manufacturers, importersINTERTEK ALCHEMY
1 day ago · Intertek Alchemy is a global leader of employee training solutions for manufacturers of all sizes. Partner with us for access to hundreds of industry-specific and customizable training courses that can be delivered to individuals, groups, or on-the-job. But that’s just the first step. Our coaching NEW FOOD MAGAZINECOVID-19NEWSARTICLESMAGAZINEWHITEPAPERS / APPNOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
CARBON LABELLING: THE FOCUS SHIFTS FROM CALORIES TO CLIMATE Carbon labelling: the focus shifts from calories to climate. Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption. In the age of climate change activism, brands are now coming under greater scrutiny for their contribution to the climate emergency, with food andbeverage
HOW TECHNOLOGY AND FOOD DELIVERY APPS WILL RESTORE THE Tech startups such as Deliverect, which creates a central hub between food delivery service providers and restaurants, is just one of many start-ups that are helping the food industry to become more efficient and to grow and adapt. Of course, it is unlikely that restaurants will choose to move to a 100 percent virtual infrastructure. GENETIC MODIFICATION (GMO) Scientists discover genetics behind deadly oat blight. 24 November 2020 | By Joshua Minchin (New Food) The Victoria oat blight was devastating for oat-growing regions in the US, but scientists have now uncovered the genetic make-up of the disease and can better understand how it attacks oat crops. news.SOIL TECHNOLOGIES
The primary consideration for any crop is the soil or substrate that it will be grown in. Technologies that have the potential to replace soil on a commercial scale include hydroponics. Hydroponic crops are grown in inert substrates, with nutrient solutions in water being offered to the roots at controlled periodic intervals or as a constantflow.
SUBWAY'S BREAD IS DEEMED TO BE CAKE Subway is the world’s largest restaurant chain with nearly 42,000 locations – more than either Starbucks or McDonald’s – but the chain is shrinking rapidly. It was already experiencing difficulties pre-pandemic and closed several thousand restaurants in North America. Now, a multitude of its franchises will not survive the pandemic, and there are even more problems on the horizon for BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Another major factor influencing bacterial transfer during slicing of deli meats presumably relates to product composition, most importantly fat and moisture content, and is also likely influenced by product temperature. In a recent report by Vorst et al. (2006a), three different deli meats were chosen for slicing based on differences infat
MOSH AND MOAH: A LAYMAN’S EXPLANATION MOSH and MOAH: a layman’s explanation. In recent years we have seen many publications, often copies of each other, drawing attention to ‘oil’ found in food. In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral NEW FOOD MAGAZINECOVID-19NEWSARTICLESMAGAZINEWHITEPAPERS / APPNOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
CARBON LABELLING: THE FOCUS SHIFTS FROM CALORIES TO CLIMATE Carbon labelling: the focus shifts from calories to climate. Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption. In the age of climate change activism, brands are now coming under greater scrutiny for their contribution to the climate emergency, with food andbeverage
HOW TECHNOLOGY AND FOOD DELIVERY APPS WILL RESTORE THE Tech startups such as Deliverect, which creates a central hub between food delivery service providers and restaurants, is just one of many start-ups that are helping the food industry to become more efficient and to grow and adapt. Of course, it is unlikely that restaurants will choose to move to a 100 percent virtual infrastructure. GENETIC MODIFICATION (GMO) Scientists discover genetics behind deadly oat blight. 24 November 2020 | By Joshua Minchin (New Food) The Victoria oat blight was devastating for oat-growing regions in the US, but scientists have now uncovered the genetic make-up of the disease and can better understand how it attacks oat crops. news.SOIL TECHNOLOGIES
The primary consideration for any crop is the soil or substrate that it will be grown in. Technologies that have the potential to replace soil on a commercial scale include hydroponics. Hydroponic crops are grown in inert substrates, with nutrient solutions in water being offered to the roots at controlled periodic intervals or as a constantflow.
SUBWAY'S BREAD IS DEEMED TO BE CAKE Subway is the world’s largest restaurant chain with nearly 42,000 locations – more than either Starbucks or McDonald’s – but the chain is shrinking rapidly. It was already experiencing difficulties pre-pandemic and closed several thousand restaurants in North America. Now, a multitude of its franchises will not survive the pandemic, and there are even more problems on the horizon for BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Another major factor influencing bacterial transfer during slicing of deli meats presumably relates to product composition, most importantly fat and moisture content, and is also likely influenced by product temperature. In a recent report by Vorst et al. (2006a), three different deli meats were chosen for slicing based on differences infat
MOSH AND MOAH: A LAYMAN’S EXPLANATION MOSH and MOAH: a layman’s explanation. In recent years we have seen many publications, often copies of each other, drawing attention to ‘oil’ found in food. In this article Andreas Adam, Chairman of the Food Grade Lubricants Working Group, explains everything you need to know regarding mineral oil saturated hydrocarbons (MOSH) and mineral COVID-19 AND ITS IMPACT ON THE FOOD SYSTEM COVID-19 mainly affects the lower respiratory tract and poses a significant risk for the older population, immune-compromised individuals (cancer, organ transplant and HIV-AIDS patients), and those with comorbid conditions (diabetes, obesity and blood pressure issues). The food we consume has a significant impact on our healthand wellbeing.
HOME BARGAINS
A possible Listeria monocytogenes contamination has led to a spate of recalls involving smoked fish products in the US, while undeclared allergens have resulted in recalls in Canada and the UK. Website design and development by e-Motive Media Limited. This website usescookies to
WEBINARS - NEW FOOD MAGAZINE Best practices for supply chain and inventory management for food and beverage manufacturers. Join our upcoming webinar on best practices for supply chain and inventory management in the food and beverage industry to understand how your business can realize full control overits supply chain.
LACK OF FRUIT AND VEG RESPONSIBLE FOR 18,000 EARLY DEATHS 4 hours ago · The Peas Please initiative, which works to make vegetables more appealing, accessible and affordable, has released its latest Veg Facts 2021 Report, in which it claims a lack of greens could be causing thousands of premature deaths each year.. Peas Please is a partnership with The Food Foundation, Food Sense Wales, Nourish Scotland, Belfast Food Network and Food NI. BELFAST FOOD NETWORK A new report claims the UK fruit and veg sector could be boosted by more than £200 million if everyone ate the amount of greens advised by the Government. Website design and development by e-Motive Media Limited. This website uses cookies to enable, optimise and analysesite operations, as
ALL YOU NEED TO KNOW ABOUT BIOENGINEERED FOOD DISCLOSURE 18 hours ago · Attorneys Samuel Jockel and Rachel Lowe explain what regulated entities need be mindful of with the upcoming NBFDS compliance deadline. With a mandatory compliance deadline of 1 January 2022 right around the corner, manufacturers, importers 5 FUTURE FOOD SAFETY ISSUES TO BE AWARE OF 1 day ago · Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years. In the build up to the important United Nations Food Systems Summit, which will be held this autumn, a number of pre-meetings arebeing held. I
YUM CHINA COMMITS TO GLOBAL CLIMATE CHANGE TARGETS 1 day ago · Yum China has announced that it has signed the Business Ambition for 1.5⁰C Commitment Letter, as part of the global Science Based Targets initiative (SBTi), that helps companies establish science-based targets to reduce greenhouse gas (GHG) emissions and transform business operations to fit a future low-carbon economy.. In committing to the SBTi, Yum China pledges to align its business HOW MARS IS CREATING SAFE FOOD TODAY FOR A HEALTHY TOMORROW Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins. On World Food Safety Day, Dr Susan Blount of Mars Incorporated shares her thoughts onSANDRA HELFENSTEIN
Swiss voters will decide on various “popular initiatives” at the polls this Sunday, one of which calls for the ban of synthetic pesticides in the European nation. Website design and development by e-Motive Media Limited. This website uses cookies to enable, optimise and analyse site operations NEW FOOD MAGAZINECOVID-19NEWSARTICLESMAGAZINEWHITEPAPERS / APPNOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. ABOUT US - NEW FOOD MAGAZINE For over two decades New Food has been the prominent thought leadership platform for the food and beverage industry.. By providing an unrivalled resource for industry professionals to discuss the challenges and wider economic issues that currently face the international food and beverage supply chain, New Food’s overarching aim is to explore solutions and catalyse industry progress.SOIL TECHNOLOGIES
1) Increasing pressure on available growing land and application of appropriate agricultural practices.. 2) Water management.Water is an increasingly scarce or erratic resource, with climatic fluctuations, expanding global population and intensive agriculture over-utilising water from rivers and aquifers. 1 3) The ever-increasing agricultural challenges presented by climate change. 2 FOOD FRAUD - ONE OF THE BIG WINNERS DURING THE COVID PANDEMIC Worldwide, the scale of food fraud is estimated to be around $50 billion a year; a massive industry and one that sets out to cheat and deceive consumers and businesses alike. FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As supply chains get longer and more complex there will be more ‘touch points” at which fraud can occur. With more links in the chain, and more people, companies and countries involved fraud becomes more difficult to detect, and, once detected, much more difficult determine what happened, trace the food to the origin of the adulteration and understand and remediate the root cause. CLEAN LABEL: GMO-FREE AND NON-GMO As a result of growing consumer concerns over the issue, pressure for the right to choose non-GMO products resulted in the rise of GMO-free claims, the development of a non-GMO movement and schemes such as the Non-GMO Project Verified label, launched in the US in 2008 as a non-profit collaboration to ensure the sustained availability of non-GMO food and drink choices. BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and several major outbreaks of listeriosis traced to deli FOOD FRAUD: A CHALLENGE FOR THE FOOD AND DRINK INDUSTRYFOOD FRAUD CASESFOOD FRAUD PLAN EXAMPLEFOOD FRAUD PLAN EXAMPLEFOOD FRAUD POLICY EXAMPLEFOOD FRAUD POLICY EXAMPLEFOOD FRAUD PROGRAM Originally published February 2016 It has been three years since the news of the horsemeat scandal first broke and rocked the foodindustry.
PROBIOTIC FRUIT JUICES: THE NEW AGE BEVERAGE? A prebiotic is defined as a “non-absorbable food component that beneficially stimulates one or more of the gut-beneficial microbe groups and thus has a positive effect on human health”. NEW FOOD MAGAZINECOVID-19NEWSARTICLESMAGAZINEWHITEPAPERS / APPNOTESWEBINARS
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
CAN I HAVE THE COVID-19 VACCINE IF I HAVE A FOOD ALLERGY? Lynne Regent joined the Anaphylaxis Campaign as CEO in October 2008. Prior to this, she spent 30 years working in the NHS in the UK. During 2013-2017 she led the UK patient group involvement in iFAAM which was the largest ever European-wide study of the severely allergic population to be undertaken, and examined an integrated approach to food allergens and allergy risk management. ABOUT US - NEW FOOD MAGAZINE For over two decades New Food has been the prominent thought leadership platform for the food and beverage industry.. By providing an unrivalled resource for industry professionals to discuss the challenges and wider economic issues that currently face the international food and beverage supply chain, New Food’s overarching aim is to explore solutions and catalyse industry progress.SOIL TECHNOLOGIES
1) Increasing pressure on available growing land and application of appropriate agricultural practices.. 2) Water management.Water is an increasingly scarce or erratic resource, with climatic fluctuations, expanding global population and intensive agriculture over-utilising water from rivers and aquifers. 1 3) The ever-increasing agricultural challenges presented by climate change. 2 FOOD FRAUD - ONE OF THE BIG WINNERS DURING THE COVID PANDEMIC Worldwide, the scale of food fraud is estimated to be around $50 billion a year; a massive industry and one that sets out to cheat and deceive consumers and businesses alike. FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As supply chains get longer and more complex there will be more ‘touch points” at which fraud can occur. With more links in the chain, and more people, companies and countries involved fraud becomes more difficult to detect, and, once detected, much more difficult determine what happened, trace the food to the origin of the adulteration and understand and remediate the root cause. CLEAN LABEL: GMO-FREE AND NON-GMO As a result of growing consumer concerns over the issue, pressure for the right to choose non-GMO products resulted in the rise of GMO-free claims, the development of a non-GMO movement and schemes such as the Non-GMO Project Verified label, launched in the US in 2008 as a non-profit collaboration to ensure the sustained availability of non-GMO food and drink choices. BACTERIAL TRANSFER DURING SLICING OF DELICATESSEN MEATS Delicatessen slicers have long been recognised as a source for the spread of both spoilage and pathogenic microorganisms in the retail food environment. However, based on the higher prevalence of Listeria monocytogenes – a serious bacterial foodborne pathogen of major public health significance, in delicatessen meats sliced at retail and several major outbreaks of listeriosis traced to deli FOOD FRAUD: A CHALLENGE FOR THE FOOD AND DRINK INDUSTRYFOOD FRAUD CASESFOOD FRAUD PLAN EXAMPLEFOOD FRAUD PLAN EXAMPLEFOOD FRAUD POLICY EXAMPLEFOOD FRAUD POLICY EXAMPLEFOOD FRAUD PROGRAM Originally published February 2016 It has been three years since the news of the horsemeat scandal first broke and rocked the foodindustry.
PROBIOTIC FRUIT JUICES: THE NEW AGE BEVERAGE? A prebiotic is defined as a “non-absorbable food component that beneficially stimulates one or more of the gut-beneficial microbe groups and thus has a positive effect on human health”. SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECT As such, manufacturers should expect physical inspections to recommence and get prepared. 2. Keeping sustainability on the front burner. With the vaccine now available, it looks as though the COVID-19 crisis will come to an end at some point during 2021.However, the
MORE THAN HALF OF CONSUMERS MORE FOCUSSED ON FOOD SAFETY 20 hours ago · More than 60 percent of consumers have increased their focus on food safety following the COVID-19 pandemic, according to recent research conducted by taste and nutrition company Kerry.With today being World Food Safety Day, Kerry has released new statistics and research on consumer views around the topic of food safety andpreservation.
HOW MARS IS CREATING SAFE FOOD TODAY FOR A HEALTHY TOMORROW 19 hours ago · Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins. On World Food Safety Day, Dr Susan Blount of Mars Incorporated shares her thoughts on HOW CAN WE ACHIEVE NET ZERO? Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions. “There is no future if there is no sustainable future.” It was a powerful sentiment to open a WHY PLANT-BASED DOESN'T NECESSARILY MEAN HEALTHY 15 hours ago · In 2019, the plant-based food market in the US alone was valued at nearly $5 billion, with 40.5 percent of sales in the milk category and 18.9 percent in plant-based meat products, the paper notes.That represented a market value growth of 29 percent from 2017. “A lot of academics are starting to work in this area and are not familiar with the complexity of animal products and the THE NEPAL DEVELOPMENT RESEARCH INSTITUTE Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins. This website uses cookies to enable, optimise and analyse site operations, asPRODUCT DEVELOPMENT
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products. In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and NEPAL ACADEMY OF SCIENCE AND TECHNOLOGY (NAST) Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins. Website design and development by e-Motive Media Limited. This website uses KERRY OPEN NEW TASTE FACILITY IN MEXICO Taste and nutrition company Kerry has announced the opening of its new taste facility in Latin America, which will serve mainly Mexico, Central America, the Caribbean, and the Andean region. Located in Irapuato, Mexico, Kerry says the new facility will significantly increase its capacity in the region and further support customers in delivering local and sustainable taste solutions. PROBIOTIC FRUIT JUICES: THE NEW AGE BEVERAGE? Fruits such as kinnow, guava, mango and pineapple have been used to prepare probiotic fruit juices. These fruits serve as a rich source of carbohydrates, vitamins, minerals and proteins. Fruit juices already contain beneficial nutrients, so they help in serving an ideal food matrix for carrying the probiotic bacteria. About us | Advertise withus | Contact
us
Login
| Subscribe Free
| Email Sign-up
__Menu
* Articles
* News
* Magazine
* Whitepapers / App Notes* Webinars
* Videos
* Podcasts
* Content Hubs
* Events
* Food Integrity 2020* The Consumer
* Economic Outlook
* Food Safety
* Health & Nutrition* Ingredients
* Processing
* Product Dev
* QA/QC
* Regs & Legs
* Sustainability
Featured
THE IMPORTANCE OF EARLY LIFE NUTRITION _New Food_ spoke to Gary Elliot, Head of Category & Shopper Marketing at Danone Early Life Nutrition about the importance of healthy eating for babies and the responsibilities that retailers and foodmanufacturers have.
webinar
ADVANCES IN DETERMINATION OF MULTIPLE ALLERGENS THROUGH DETECTION OF PEPTIDE MARKERS IN INCURRED FOODS BY USING TRIPLE QUAD QSIGHT PLATFORM Understand the capabilities and potential of QSight MS. Latest Food Industry Newsnews
FAO PUBLISHES GUIDELINES FOR CROP CONSERVATION The FAO has published new guidelines to aid countries in developing national plans to conserve critical crop resources.news
TRADITIONAL CHINESE MEDICAL HERB MAY OFFER ANTI-OBESITY STRATEGY Chinese scientists have suggested that burning energy by the activation of brown adipose tissue (BAT), through the use of an extract from ginseng, might be an alternative strategy for combatingobesity.
news
NORWAY RECORDS LOWEST SUGAR INTAKE IN 44 YEARS One in six young people are reportedly obese in Norway, compared to one in three in the UK. From our latest issuearticle
INSECTS, NO LONGER A TABOO?By Francesco Majno
article
REDUCING THE RISK OF MYCOTOXINS IN FOODSBy Chris Cattini
article
A SOLUTION TO THE FIGHT AGAINST LISTERIA?By Asklid L Holck
, Even
Heir
article
ASF AND ITS IMPLICATIONS FOR PORK MARKETSBy Adam Speck
article
MICROBIOLOGICAL METHODS – ASSURING THE ALTERNATIVESBy Benjamin Diep
,
Daniele Sohier
,
Deann Benesh
, Paul
in 't Veld
article
REDUCING CARBON FOOTPRINT THROUGH SUSTAINABLE BREWING By Marc Luther Thomas Latest from our partnerswebinar
ACCELERATE FOOD, PHARMACEUTICAL AND PARTICLE ANALYSIS WITH RAMANIMAGING
This webinar describes how Raman microscopy can help answer some of the most vital and challenging questions that researchers face…whitepaper
MOISTURE, OIL AND DEGREE OF BROWNNESS IN SAVOURY SNACKS Taste, texture and appearance are all key quality attributes that determine the success of a snack food in the market.…Event
GFSI CONFERENCE 2020 The Global Food Safety Initiative (GFSI), a worldwide project to advance food safety and improve consumer trust, will hold its… Featured content providersMOST POPULAR...
* Recall roundup: chicken sausages, cottage cheese and soup * Recall roundup: beef products, yellowfin tuna and fruit cake * High levels of poisonous substance reportedly found in Kenyan maizeflour
* Can blockchain provide a safer, more transparent supply chain? * Study shows that saffron extract can reduce depression in adults READ THE LATEST ISSUE All subscriptions include online membership, giving you access to the journal and exclusive content.Subscribe today
CONTENT
* Industry Insights
* Articles
* Company Profiles
* Events
* Magazine
* News
* Webinars
* Whitepapers
TOPICS
* The Consumer
* Economic Outlook
* Food Safety
* Health & Nutrition* Ingredients
* Processing
* Product Development* QA/QC
* Regulation & Legislation* Sustainability
ADVERTISING & EDITORIAL * Advertising Opportunities * Advertising Tech Specs* Advisory Board
* Information for Authors* Media Planner
* Permission to reuse our contentWrite for us
| Advertise with us
Contact Register
T: +44 (0)1959 563311 F: +44 (0)1959 563123COMPANY INFORMATION
_New Food_ is published by: Russell Publishing Ltd.Court Lodge
Hogtrough Hill
Brasted, Kent, TN16 1NUUnited Kingdom
* About
* Terms & Conditions* Privacy Policy
Russell Publishing Limited , 2010-2019. All rights reserved. Website design and development by e-Motive Media Limited.
We use cookies to improve your experience on our site and to show you relevant advertising. Accept Reject Read More Privacy & Cookies PolicyPRIVACY OVERVIEW
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic...Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience. Necessary Always Enabled Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.×
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0