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Neil Giles, a product inspection specialist with Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry and the benefits that advanced inspection systems can offer manufacturers in terms of productivity, protection and quality.
Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.
Pending new labelling, legislation that requires brands to disclose GMOs on their products is already causing major headaches for American retailers. The new rules are set to be announced at any time but it's clear much work must be done to ensure private brand retailers, in particular, are ready. Here,…
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? Daniel Hughes has some answers.
Dr Kate Kemsley reports on her team’s discovery, which makes use of ‘benchtop’ NMR to overturn conventional wisdom on the chemical composition of our favourite drinkable pick-me-up.
Launched back in 2015, the SFCIU has already had some notable successes in the challenge of combating food fraud, as the unit’s head Ron McNaughton explains.
Richard Werran encourages UK food businesses to build their resilience, remain alert to conventional risks – and to wake up to emerging ones.
James Smith of the UK Flavour Association shares his thoughts on what direction the food industry should be taking…
If you’ve ever wondered just what’s involved in lab-based identification of foreign objects within the supply chain, let Liz Moran enlighten you…
Stefano Berni of Grana Padano explains what’s involved in preventing a world-renowned brand from being fraudulently copied.
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.
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
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…
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...
