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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.
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.
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...
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.
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.
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.
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.
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.…
New Food asked experts Cristina Nanni (CN) and Max Green (MG) from Informa’s Agribusiness Intelligence for their take on the UK frozen food sector.
Like a fast-moving tide, the management of water is quietly but quickly emerging as a significant risk for the food manufacturing industry in the UK. Companies may be unaware of the ever-increasing water management obligations under the EU Industrial Emissions Directive, which industry experts believe will be maintained in UK…
As people’s perception of food and the role it plays in their lives evolves, the frozen category plays an increasingly large part in the UK’s food agenda. Sam Dennigan explains how his company moved into the sector and why he believes innovation is now key to its success.
There have been a number of recent product recalls in the UK that centre on the lack of control of psychrotrophic C. botulinum in a range of food products. These recalls do not necessarily mean that C.botulinum has been found in the implicated products, but rather, the specific control factors…
From providing analytical data on the quality of a product or production process to providing critical information for research and development, laboratory testing is an intrinsic component of compliance with food regulations to promote public health and the safety of consumers. Simon Wood takes an in-depth look at this vital…
Hepatitis E disease, caused by infection with the hepatitis E virus (HEV), affects mainly the liver, with symptoms including jaundice, fever and malaise. There are, according to the WHO, around 20 million HEV infections worldwide, leading to approximately three million cases of acute hepatitis E annually, most of which are…
Bernd van der Meulen and Maria Antonietta Ruggiero look at the current state of play, and discuss the direction in which they’d like to see the current framework evolve.
