This issue of our Food Fraud supplement looks at fighting modern slavery in the supply chain, preventing imitation food and encouraging business to be aware of new risks such as cyber crime.
One UK company is producing an innovative alternative to tradtional flour that meets the increasing demand for ‘free from’ and protein-rich foods. This and much more in our 2018 Bakery In-Depth Focus...
Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.
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