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Articles
Product inspection – a must for meat
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.
Taking care of the land and the herd
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.
Why new GMO regulations could be a blessing for US retailers
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,…
Drug residues in the global food market
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.
Wake up and smell the coffee
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.
Scotland gets tough over food crime
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.
Keeping your eyes open
Richard Werran encourages UK food businesses to build their resilience, remain alert to conventional risks – and to wake up to emerging ones.
Brexit: five key priorities the food and drink industry should champion
James Smith of the UK Flavour Association shares his thoughts on what direction the food industry should be taking…
Keeping the bad stuff out
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…
Protecting the Big Cheese
Stefano Berni of Grana Padano explains what’s involved in preventing a world-renowned brand from being fraudulently copied.
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...
