Meet the new piece of technology which could transform the shrimp farming industry. Dr Faik Hamad, and Dr Poo Balan Ganesan discuss how micro-bubble technology could be change fish farming in developing countries.
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What is the May Contain Consultation and why are we encouraging businesses to respond to the March deadline? Ben Rayer from the FSA’s Food Hypersensitivity Team explains.
Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
Low-moisture food groups come with added risk; find out how PerkinElmer can help you test with confidence.
Professor Chris Elliott offers his thoughts on the rewild scheme, which will see £800 million go to landowners to plant trees and restore wetlands, but there are fears that this will cause serious food security issues and even put small farms out of business.
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
Following Food Integrity’s 2021 panel around improving the reliability of microbiological testing, the experts come together again to recap the highlights.
Paul Baker, founder of St Pierre Groupe, comments on what 2022 might look like for the food and drink industry in general, and the bakery sector specifically.
Food scientist, Maria Costa, outlines why bacteriophages are a promising future solution to improving food safety and reducing wastage.