May 2012
All the glitters
Following recent media attention on an edible cake glitter, Sandra Cox, of Cornelius Group, sets the record straight
Ratty’s refections
Richard Ratcliffe works the room at this year’s Foodex
Don’t get knocked for six
The latest BRC Global Standard for Food Safety contains a number of significant changes, as Richard Leathers and Dr John Holah, of Campden BRI, explain.
Keeping the dairy industry sweet
Michael vom Dorp, of Cargill Sweetness, looks at stevia’s potential for dairy products
A sensitive situation
Jo Paxton, of food and safety insurance firm NSF-CMi, explains how manufacturers can rise to the challenge of allergen control.
Pick and mix
Today’s mixing applications allow the food industry to develop more recipes and pack formats than ever before, says Ry Bruen, commercial director at Yamato Scale Dataweigh
Step in the right direction
The lowdown on flooring options for the food industry.
Science matters
The IFST looks at a major cause of foodborne illness.
This back issue is free to read.
