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Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
Our Processing In-Depth Focus features Dan Staackmann, Founder & President of Upton's Naturals, explaining his passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.
Our Dairy In-Depth Focus features Dr Maryanne Drake of North Carolina State University as she explores reducing sugar techniques in products such as ice cream, yoghurt, and flavoured milk.
Our Food Safety In-Depth Focus includes scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examining the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
Modern technologies are needed to become more energy effi cient in order to reduce their environmental footprint and lower energy costs. A food engineering lab at Cornell University has developed an energy efficient, novel machine for flash freezing liquid foods that promotes fresh and clean-label food products, especially ice cream.…
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
A report has identified that the plant-based meat market is estimated to account for a value of USD 12.1 billion in 2019 and is projected to grow at a CAGR of 15.0 percent from 2019, to reach a value of USD 27.9 billion by 2025.
Issue 3 2019 of New Food is available to read online, featuring stories on Blockchain Technology, Food Safety and an in-depth interview with Ricardo Santin, Executive Director of ABPA.
According to research, progress is being made in producing reduced-sugar ice cream, yoghurt and flavoured milk that are more acceptable to consumers. Here, Dr MaryAnne Drake, Professor in the Department of Food, Bioprocessing and Nutrition Sciences of the Southeast Dairy Foods Research Center at North Carolina State University, explains more.
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.
Dan Staackmann is the Founder and President of Upton’s Naturals – an independently-owned natural foods company with a focus on meat alternatives and vegan values. Here he explains their passion and the process for bringing pre-seasoned, ready-to-eat jackfruit to the marketplace.
Arun Chauhan, Founder and Managing Director at Tenet Law, explains how leadership style within an organisation plays a part in preventing and mitigating the risk of food fraud.
VEGAPULS 64 radar sensor measures the level in whey production
The legalised cannabis market has seen a lot of growth over the past few years, with cannabis legislation gaining traction and the popularity of CBD increasing as a consequence. According to a new report by Transparency Market Research, the market is set to increase even further with the rise in…
