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NEWFOODMAGAZINE.COM
FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
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
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guestsSOIL 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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is THE HOTTEST TRENDS IN BAKERY 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
GLOBAL RABBIT MEAT MARKET HAS INCREASED AND WILL CONTINUE Global rabbit meat consumption peaked in 2017, and is expected to retain its growth in the immediate term. The amount of rabbit or hare meat consumed worldwide totalled 1.5 million tonnes in 2017, picking up by 2.9% against the previous year. The total consumption volume increased an average annual rate of +2.8% from 2007 to 2017. 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. SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
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
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guestsSOIL 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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is THE HOTTEST TRENDS IN BAKERY 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
GLOBAL RABBIT MEAT MARKET HAS INCREASED AND WILL CONTINUE Global rabbit meat consumption peaked in 2017, and is expected to retain its growth in the immediate term. The amount of rabbit or hare meat consumed worldwide totalled 1.5 million tonnes in 2017, picking up by 2.9% against the previous year. The total consumption volume increased an average annual rate of +2.8% from 2007 to 2017. HOW TO STAY COMPETITIVE IN THE MEAL KIT MARKET 17 hours 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 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. WHITEPAPER: BUILDING A MATURE FOOD SAFETY CULTURE: A GUIDE 1 day ago · 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 FDA ADAPTS YOGHURT REGULATIONS TO INCLUDE MODERN INNOVATION 1 day ago · The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products. The US Food and Drug Administration (FDA) is has adapted its standard of identity for yoghurt in order to accommodatemodern
FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021? Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year. The food industry is heavily influenced by a range of sources – travel, social media, global events, culture, celebrities, the list goes on. Trend-tracking technology and 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. 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. FOOD FRAUD – AN EVOLVING CRIME WITH PROFIT AT ITS HEART Food fraud – an evolving crime with profit at its heart. Despite advances in legislation, regulation, technologies and transparency, food fraud continues to threaten both lives and livelihoods. Here, Arun Chauhan examines this evolving crime and suggests measures for strengthening consumer trust. The food landscape is changing rapidly 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 THE HOTTEST TRENDS IN BAKERY Mintel, the market intelligence agency, has revealed that the new trends leading bakery advances in 2019 are: health and wellness, convenience and sustainability. Bakery products range in complexity and include items such as bread, cakes and biscuits (including crackers and cookies), which contain wheat flour as the mainingredient as it
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. 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
SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guestsSOIL 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.
HOW ETHICAL IS THE HAZELNUT INDUSTRY IN TURKEY? A BBC investigation has looked into the supply chain and use of child labour within Turkey’s hazelnut industry and questions whether one of the country’s biggest buyers of hazelnuts, Ferrero, can ensure its products are not the result of unethical working practices. “Turkey produces around 75 percent of the world’s hazelnuts annually,” says Ferrero on its website. FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is 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
THE HOTTEST TRENDS IN BAKERY IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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. 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
SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guestsSOIL 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.
HOW ETHICAL IS THE HAZELNUT INDUSTRY IN TURKEY? A BBC investigation has looked into the supply chain and use of child labour within Turkey’s hazelnut industry and questions whether one of the country’s biggest buyers of hazelnuts, Ferrero, can ensure its products are not the result of unethical working practices. “Turkey produces around 75 percent of the world’s hazelnuts annually,” says Ferrero on its website. FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is 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
THE HOTTEST TRENDS IN BAKERY IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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. HOW TO STAY COMPETITIVE IN THE MEAL KIT MARKET 12 hours 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 WHITEPAPER: BUILDING A MATURE FOOD SAFETY CULTURE: A GUIDE 1 day ago · 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 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. SUPERMARKETS "LAGGING BEHIND" WHEN IT COMES TO CHICKEN WELFARE 8 hours ago · The report released by The Humane League has laid down the gauntlet to supermarkets, with Managing Director Vicky Bond accusing the retailers of “lagging behind”. A new report, State of the Chicken Industry 2021, has claimed that supermarkets are the mostresistant to
EBOOK: BEST PRACTICES FOR NEW HIRE ORIENTATION, ONBOARDING 1 day ago · 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 FDA ADAPTS YOGHURT REGULATIONS TO INCLUDE MODERN INNOVATION 1 day ago · The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products. The US Food and Drug Administration (FDA) is has adapted its standard of identity for yoghurt in order to accommodatemodern
FOOD FRAUD – AN EVOLVING CRIME WITH PROFIT AT ITS HEART Food fraud – an evolving crime with profit at its heart. Despite advances in legislation, regulation, technologies and transparency, food fraud continues to threaten both lives and livelihoods. Here, Arun Chauhan examines this evolving crime and suggests measures for strengthening consumer trust. The food landscape is changing rapidly FSA ISSUES ADVICE ON HYGIENE INSPECTIONS POST-LOCKDOWN FSA issues advice on hygiene inspections post-lockdown. The Food Standards Agency has issued advice for local authorities to continue prioritising high-risk food businesses in the wake of the coronavirus lock-down period. Following the UK’s period of lockdown during the coronavirus outbreak, local authorities were tasked with addressingINTERTEK ALCHEMY
8 hours 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.PRODUCT 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 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.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.
CORAL REEF SUSTAINABILITY: GLOBAL AWARENESS AND SOLUTIONS Coral reef sustainability: global awareness and solutions. New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability. The Washington Post reported that the State of Florida has withstood more direct hurricane strikes than any other 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.PRODUCT 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 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.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.
CORAL REEF SUSTAINABILITY: GLOBAL AWARENESS AND SOLUTIONS Coral reef sustainability: global awareness and solutions. New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability. The Washington Post reported that the State of Florida has withstood more direct hurricane strikes than any other 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 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 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.
HOW TO STAY COMPETITIVE IN THE MEAL KIT MARKET 8 hours 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 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
SUPERMARKETS "LAGGING BEHIND" WHEN IT COMES TO CHICKEN WELFARE 4 hours ago · The report released by The Humane League has laid down the gauntlet to supermarkets, with Managing Director Vicky Bond accusing the retailers of “lagging behind”. A new report, State of the Chicken Industry 2021, has claimed that supermarkets are the mostresistant to
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 UNDERSTANDING BLOCKCHAIN IN THE FOOD INDUSTRY Blockchain can be used in the food industry because, fundamentally, it is about helping to manage the food system, which is itself a chain, or set of linked chains. There are many actors in that chain; there are suppliers who are providing the food, and there may be aggregators and retailers and people who are ultimately selling the food, but WHITEPAPER: BUILDING A MATURE FOOD SAFETY CULTURE: A GUIDE 1 day ago · 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 CASE STUDY: IMPROVING WORKFORCE PERFORMANCE AND PRODUCT 1 day ago · Learn how Rudolph Foods reduced workplace injuries, safeguarded food and improve operations by using the training solutions from Intertek Alchemy. Rudolph Foods is the world’s largest manufacturer of pork rinds, with over 400 employees at sevenfacilities. In
INTERTEK ALCHEMY
4 hours 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 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. SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
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
FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests WORLD AVOCADO ORGANIZATION The World Avocado Organization promotes the consumption of avocados across the world. New Food hears from its CEO, Xavier Equihua, as he offers insight into how the pandemic has affected trade and what the future holds for this popular green fruit.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.
THE HOTTEST TRENDS IN BAKERY FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is 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
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. SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE MORE ONNEWFOODMAGAZINE.COM
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
FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021?SEE MORE ONNEWFOODMAGAZINE.COM
AFRICA - NEWS, ARTICLES AND WHITEPAPERS - NEW FOOD MAGAZINE Safari camp’s microfactory eliminates 18,000 plastic bottles. 6 May 2021 | By New Food Magazine. A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests WORLD AVOCADO ORGANIZATION The World Avocado Organization promotes the consumption of avocados across the world. New Food hears from its CEO, Xavier Equihua, as he offers insight into how the pandemic has affected trade and what the future holds for this popular green fruit.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.
THE HOTTEST TRENDS IN BAKERY FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is 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
ALL YOU NEED TO KNOW ABOUT BIOENGINEERED FOOD DISCLOSURE 13 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 RECALL ROUNDUP: POSSIBLE LISTERIA CONTAMINATION SPARKS 22 hours ago · 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. As a result of the Banner recall, Smilin’ Bob’s is recalling its Smilin’ Bob’s Original Smoked YUM CHINA COMMITS TO GLOBAL CLIMATE CHANGE TARGETS 22 hours ago · Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised. Yum China is the company behind FLAVOURS OF TOMORROW: WHAT WILL BE THE TRENDS IN 2021? Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year. The food industry is heavily influenced by a range of sources – travel, social media, global events, culture, celebrities, the list goes on. Trend-tracking technology and 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. 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 on 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. JUNGLE JIM’S INTERNATIONAL 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
WHY PLANT-BASED DOESN'T NECESSARILY MEAN HEALTHY 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 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. 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. 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
SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE 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
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.
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
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is HOW ETHICAL IS THE HAZELNUT INDUSTRY IN TURKEY? A BBC investigation has looked into the supply chain and use of child labour within Turkey’s hazelnut industry and questions whether one of the country’s biggest buyers of hazelnuts, Ferrero, can ensure its products are not the result of unethical working practices. “Turkey produces around 75 percent of the world’s hazelnuts annually,” says Ferrero on its website. THE HOTTEST TRENDS IN BAKERY 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. 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
SEVEN CHALLENGES AND TRENDS THE FOOD INDUSTRY CAN EXPECTSEE 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
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.
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
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is HOW ETHICAL IS THE HAZELNUT INDUSTRY IN TURKEY? A BBC investigation has looked into the supply chain and use of child labour within Turkey’s hazelnut industry and questions whether one of the country’s biggest buyers of hazelnuts, Ferrero, can ensure its products are not the result of unethical working practices. “Turkey produces around 75 percent of the world’s hazelnuts annually,” says Ferrero on its website. THE HOTTEST TRENDS IN BAKERYNEW FOOD MAGAZINE
New Food provides news and business information for the world's food & beverage industries: magazines, newsletter, directory, and on-lineservices.
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
ALL YOU NEED TO KNOW ABOUT BIOENGINEERED FOOD DISCLOSURE 3 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 JUNGLE JIM’S INTERNATIONAL 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
RECALL ROUNDUP: POSSIBLE LISTERIA CONTAMINATION SPARKS 12 hours ago · 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. As a result of the Banner recall, Smilin’ Bob’s is recalling its Smilin’ Bob’s Original Smoked YUM CHINA COMMITS TO GLOBAL CLIMATE CHANGE TARGETS 12 hours ago · Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised. Yum China is the company behind EBOOK: BUILDING A SOLID TRAINING PROGRAMME: STRATEGIES FOR 1 day ago · Learn to build a dynamic, engaging and effective training programme from the food industry’s frontline training experts at Intertek Alchemy. Gallup studies repeatedly show the benefits of an engaged workforce: less turnover, fewer incidents, improved quality, and increased productivity. And it all 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 on SWISS VOTERS PREPARE FOR LANDMARK PESTICIDE POLL 1 day ago · Voters in Switzerland will go to the polls on Sunday to decide whether the country should ban artificial pesticides in what would be a first for Europe, with some of the continent’s biggest manufacturing names including Bayer and Syngenta intervening in the debate.. Among the five questions being decided by Swiss voters at the weekend is the potential ban on synthetic pesticides as well as WHY PLANT-BASED DOESN'T NECESSARILY MEAN HEALTHY 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 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. 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
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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is CLEAN LABEL: GMO-FREE AND NON-GMO Clean label: GMO-free and non-GMO. Innova Market Insights discuss the marked upturn in interest in GMO-free or non-GMO products in the final part of their clean label series. With ongoing interest in clean labelling and greater transparency, the free-from category is continuing to grow globally and, in addition to high-profiledevelopments
IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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
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. 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. 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
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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is CLEAN LABEL: GMO-FREE AND NON-GMO Clean label: GMO-free and non-GMO. Innova Market Insights discuss the marked upturn in interest in GMO-free or non-GMO products in the final part of their clean label series. With ongoing interest in clean labelling and greater transparency, the free-from category is continuing to grow globally and, in addition to high-profiledevelopments
IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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
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. 5 FUTURE FOOD SAFETY ISSUES TO BE AWARE OF 3 hours 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
MORE THAN HALF OF CONSUMERS MORE FOCUSSED ON FOOD SAFETY 1 day 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.
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
SWISS VOTERS PREPARE FOR LANDMARK PESTICIDE POLL 5 hours ago · Voters in Switzerland will go to the polls on Sunday to decide whether the country should ban artificial pesticides in what would be a first for Europe, with some of the continent’s biggest manufacturing names including Bayer and Syngenta intervening in the debate.. Among the five questions being decided by Swiss voters at the weekend is the potential ban on synthetic pesticides as well as HOW MARS IS CREATING SAFE FOOD TODAY FOR A HEALTHY TOMORROW 1 day 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 food safety and identifies some of the most ZURICH FARMERS ASSOCIATION 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 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 1 day 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, as 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. 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. 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
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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is CLEAN LABEL: GMO-FREE AND NON-GMO Clean label: GMO-free and non-GMO. Innova Market Insights discuss the marked upturn in interest in GMO-free or non-GMO products in the final part of their clean label series. With ongoing interest in clean labelling and greater transparency, the free-from category is continuing to grow globally and, in addition to high-profiledevelopments
IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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
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. 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. 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
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.
FIGHTING FOOD FRAUD: TESTING WITHOUT THE WAIT As reported last year right here in New Food Magazine, food fraud costs the UK’s food and drink manufacturers £11.2 billion a year and costs each of us £1 for every loaf of bread, 16p for every pint of beer and an average of £424 per household. But money is CLEAN LABEL: GMO-FREE AND NON-GMO Clean label: GMO-free and non-GMO. Innova Market Insights discuss the marked upturn in interest in GMO-free or non-GMO products in the final part of their clean label series. With ongoing interest in clean labelling and greater transparency, the free-from category is continuing to grow globally and, in addition to high-profiledevelopments
IS GLOBALISATION GOOD FOR FOOD? The main benefit of globalisation however, is the sharing of agricultural and production practice and consequently of efficiency across borders. Child malnourishment is at an all time low and still in decline which might be attributed to a global modernisation of agriculture and food production. While this modernisation processundoubtedly
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
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. 5 FUTURE FOOD SAFETY ISSUES TO BE AWARE OF 3 hours 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
MORE THAN HALF OF CONSUMERS MORE FOCUSSED ON FOOD SAFETY 1 day 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.
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
SWISS VOTERS PREPARE FOR LANDMARK PESTICIDE POLL 5 hours ago · Voters in Switzerland will go to the polls on Sunday to decide whether the country should ban artificial pesticides in what would be a first for Europe, with some of the continent’s biggest manufacturing names including Bayer and Syngenta intervening in the debate.. Among the five questions being decided by Swiss voters at the weekend is the potential ban on synthetic pesticides as well as HOW MARS IS CREATING SAFE FOOD TODAY FOR A HEALTHY TOMORROW 1 day 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 food safety and identifies some of the most ZURICH FARMERS ASSOCIATION 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 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 1 day 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, as 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.RECOMMENDED
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IN THE FACE OF A PANDEMIC – FDF DESCRIBES IMPACTS AND FEDERATION’SRESPONSE
FDF’s Director of Membership and Commercial Engagement and incident lead on COVID-19 describes the impact coronavirus has had on food and beverage manufacturers and how FDF has been managing and offering support during the crisis.webinar
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GLOBAL SUPPLY CHAIN PARTNERS USE BLOCKCHAIN TO TRADE SAFELY DURINGCOVID-19
Cargill, Agrocorp and Rabobank worked together via a blockchain solution to ensure intercontinental agricultural trade could take place during the COVID-19 pandemic, and did so in five days.news
BURGER KING AD BANNED AFTER VEGAN DISPUTE Adverts for Burger King’s ‘Rebel Whopper plant-based’ burger have been banned after complaints pointed out misleading marketing which suggests the burger is suitable for vegans.news
RECALL ROUNDUP: COCA-COLA, VEGETABLE SAMOSAS AND ENOKI MUSHROOMS Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is _New Food’s_ roundup of the most recent cases. Articles from New Foodarticle
SWINE DYSENTERY IN THE US: THE PAST, PRESENT AND FUTURE…By Tyler A. McNeil
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BRIDGING THE GAP BETWEEN COFFEE GROWER AND COFFEE DRINKERBy Josh Holt
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