Protecting the Big Cheese
Stefano Berni of Grana Padano explains what’s involved in preventing a world-renowned brand from being fraudulently copied.
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Articles
Modern slavery and the food supply chain
With new corporate reporting requirements coming into effect worldwide, what else can the food industry do to combat human rights violations within the supply chain? Abigail McGregor, Jehan-Philippe Wood and Jacob Smit look at the current picture.
Using its loaf to raise efficiencies
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
When ‘smart’ has a whole new meaning
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
Brexit and Food Fraud – UK Focus 2018
James Smith of the UK Flavour Association shares his thoughts on what direction the food industry should be taking in the face of Brexit. This and much more in our UK Focus...
Contaminants and Residues In-Depth Focus 2018
The potential presence of drug residue contaminants in products destined for human consumption is of increasing importance within the industry, but what are the main challenges posed by this issue? Read more in our contaminants and residues In-Depth Focus...
Guide to… Testing: what you need to know
With technology changing minute by minute, you need testing services that you can rely on, whatever your supply-chain needs. The team at Ifp answer key questions on the services they can deliver, why they're so important and how they can help your business.
Food Fraud In-Depth Focus 2018
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.
Bakery In-Depth Focus 2018
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...
Issue 4, 2018
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.
U.S. Focus
The USA is the biggest food exporting nation, so it may not be hyperbole to say that when America sneezes the world catches a cold.
Fasting champion Michael Mosley asks IFST audience: when it comes to public health, why skew the science?
Mosley's lecture targeted misinformation passed down to the public, touching upon instances of media skewing scientific studies to bolster headlines and the lack of evidence supporting the long-running war on fat.
Featured article: Omega-3 PUFA status of raw farmed salmon
Lorraine Crowley and Ronan Gormley of University College, Dublin, Ireland, report the outcomes of tests on the omega-3 polyunsaturated fatty acid (PUFA) content of raw farmed salmon samples purchased in retail outlets over a six-month period, with emphasis on eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids.
Juicy market for UK’s soft fruit
Soft fruit is a staple for many UK consumers, and the British love affair with strawberries and raspberries is particularly prominent. According to Defra, consumption of strawberries and raspberries has risen by 150 percent and 123 percent respectively between 1996 and 2015, supported by perceived health benefits and improved availability.…
