A number of commercial industries share an arduous objective: to maintain high standards of product quality amid rapidly changing market demands.

In a just-in-time world, the ability to make immediate, data-driven decisions is paramount. FT-NIR technology has emerged as one such solution that allows for the non-destructive qualitative and quantitative analysis of raw materials, in-process intermediates, and finalised products in all areas of the food industry.

With FT-NIR technology, the integrity of foodstuffs can be monitored throughout the entire manufacturing process – enabling producers to promptly determine ingredient quality and make efficient use of valuable raw materials. From edible oils and beverages to solid ingredients and meat blending, this episode sheds light on the range of applications for which Bruker offers FT-NIR quality control solutions and how they can help.

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The New Food Podcast · Episode 32- How FT-NIR can help ingredients quality

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A number of commercial industries share an arduous objective: to maintain high standards of product quality amid rapidly changing market demands.

In a just-in-time world, the ability to make immediate, data-driven decisions is paramount. FT-NIR technology has emerged as one such solution that allows for the non-destructive qualitative and quantitative analysis of raw materials, in-process intermediates, and finalised products in all areas of the food industry.

With FT-NIR technology, the integrity of foodstuffs can be monitored throughout the entire manufacturing process – enabling producers to promptly determine ingredient quality and make efficient use of valuable raw materials. From edible oils and beverages to solid ingredients and meat blending, this episode sheds light on the range of applications for which Bruker offers FT-NIR quality control solutions and how they can help.

The New Food Podcast · Episode 30 – Worker wellness in the food industry

Bethan and Josh from New Food’s editorial team speak to Lesley Cooper, founder of WorkingWell, to find out how food and beverage workers can keep themselves healthy during an extremely pressurised period.

As the food and beverage industry continues to battle against unprecedented difficulty, including record levels of food inflation and worries around cold chain logistics, Lesley points out some key signs of burnout to watch out for, and shares some strategies to utilise if you are feeling overwhelmed. 

You can catch all previous episodes of Food to Go here, or wherever you get your podcasts. 

Bethan and Josh from New Food's editorial team speak to Lesley Cooper, founder of WorkingWell, to find out how food and beverage workers can keep themselves healthy during an extremely pressurised period.

The New Food Podcast · How to put on a global food safety conference

On the back of the successful Food Safety Conference held earlier in October, Bethan, Josh, and new addition to the team Grace take you behind the curtain to reveal how a global food and beverage conference is run. 

There’s interviews from the wider New Food team, a sneak peak of Bethan and Josh’s rehearsals, plus insight from some of the stars of the show who spoke across the two days at Twickenham Stadium.  

Make sure you subscribe to Food to go wherever you get your podcasts, and remember you can find the entire catalogue here. 

Watch the Food Safety Conference on-demand here. 

The New Food team (with a new addition) take you behind the scenes of the Food Safety Conference and reveal what goes into putting on a global food and beverage conference.

The New Food Podcast · Episode 29 – Food inflation and the cost of living

As food prices continue to rise around the world, we ask what impact this will have on consumers – both in terms of food security and food safety. 

But how did we find ourselves in this situation? What are the main causes of rocketing food prices and what can be done to bring them down again? And will our food security and food safety be affected as a result?

To answer these incredibly difficult questions, we’ve called on two of the food industry’s foremost experts: Professor Chris Elliott and Dr Richard Volpe. 

Feeding America calls for industry action with food bank usage up

Listen in for their expert analysis and the usual discussion from our editorial team, Bethan Grylls and Joshua Minchin. 

Make sure you never miss an episode of The New Food Podcast by subscribing wherever you get your podcasts.  

Food to Go calls on two experts, Professor Chris Elliott and Dr Richard Volpe, to discuss why inflation is affecting food prices so brutally across the globe, and what food safety concerns might arise as a result.

The New Food Podcast · Episode 28 – Sustainable seafood

What is aquaculture, and more specifically, what is sustainable aquaculture? Dr Andy Zynga, CEO of EIT Food answers these fundamental questions in a fascinating interview with New Food, in which he also reveals some of the exciting projects EIT Food is working with to create a more sustainable seafood sector. 

As ever, there’s some interesting insight from New Food’s editorial team, who ask why fish farming gets a bad name, and what the future of cod and chips looks like without it. 

If you can’t get enough of Food to Go, make sure you subscribe on Soundcloud, Apple Podcasts, Spotify, or wherever you get your podcasts. Plus, you can find the entire back catalogue of Food to go here, so you never have to miss an episode. 

What is aquaculture, and more specifically, what is sustainable aquaculture? Any Zynga, CEO of EIT Food answers these fundamental questions in a fascinating interview with New Food, in which he also reveals some of the exciting projects EIT Food is working with to create a more sustainable seafood sector.