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A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
In this supplement: useful applications for otherwise wasted products from soymilk and tofu production, how research in nutrigenomics is driving developments within the food industry, and the massive opportunity to create probiotic products that go beyond traditional applications.
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
When a Devon confectionery company was put into receivership it looked like the end of a long heritage of fudge and toffee manufacture in the region. Just when everything appeared to be lost, rescue came from a very unlikely source. Ravi Sharma, Director of Bristows of Devon, explains how the…
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
Partially hydrogenated vegetable oils are increasingly being banned due to the health risks of artificial trans fats. Is your lab ready to detect these compounds in food?
Monitoring contaminants in seafood samples is crucial, but developments in regulations and marine feed mean the situation is constantly changing. Tania Portolés explains her work at the Research Institute for Pesticides and Water (IUPA), Spain, in ensuring food security in such samples.
The European Hygienic Engineering & Design Group World Congress takes place in the UK for the first time in November. Hygiene expert speaker and group member Andy Buchan explains why hygienic design could help save you from a food safety-related product recall.
What’s the link between a hurricane and an innovative drinks company? From bottled water, to flavoured drinks and now its own interpretation of the UK’s current favourite tipple, the One brand has always had altruism at its heart, as the New Food team reports.
Richard Watson of Seafish assesses the current picture in terms of how seafood is performing in the retail market, what consumers are looking for and how more variety could turn fortunes around.
When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
