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22 February 2016 | By Rosie Long, Nutrition Graduate, Nestlé UK
It has been recognised by health experts, that the first 1000 days – from conception to a child’s second birthday – is a critical window of opportunity to influence the future health outcomes1 . This critical period is the most influential time in a young child’s life, their behaviours and…
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
22 February 2016 | By Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group
The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health…
22 February 2016 | By Andrew Coulbeck, Managing Director, JCS Fish
Founded in 2000 by Louise and Andrew Coulbeck, Grimsby-based JCS Fish is an independent seafood company built on many years of fish experience. It is also rapidly becoming famous as producer of the ‘BigFish Brand’ of salmon products.
22 February 2016 | By David Taylor, Senior Scientist, NoWFOOD Research Development Centre, University of Chester
Food fads are nothing new and the latest one is the rise of the minimally processed, free from additives, clean label food. Consumers are looking more and more at ingredients lists to decide if that product is something they want to eat. The problem is, are the claims misleading and…
Quality and Food Safety testing are key elements for validation and verification of implementation of control measures and efficiency of food safety systems.
22 February 2016 | By Marena Manley, Professor, Stellenbosch University / Federico Marini, University Researcher, University of Rome ‘La Sapienza’
Food adulteration, e.g. adulteration of spices, can be incidental or intentional. Incidental adulteration occurs when foreign substances are added to a food due to ignorance, negligence or using inadequate facilities. Intentional adulteration, also referred to as economic adulteration, entails the deliberate addition of inferior materials to a food to improve…
17 February 2016 | By Justine Fosh, Chief Executive, National Skills Academy for Food & Drink
Justine Fosh explains how NSAFD helped Britvic find a solution to standardise and manage compliance training across its sites...
16 February 2016 | By Gavin Partington, BSDA Director General
Gavin Partington, Director General of the British Soft Drinks Association, discusses sugar and the soft drinks industry...
15 February 2016 | By Yvonne Wood, Operations Manager for Intertek Food Services, UK
Here, Yvonne Wood takes a look at Campylobacter and the controls that the poultry industry are introducing to improve the situation. She also calls for greater consumer awareness and highlights the measures consumers can take to diminish the risks of food poisoning...
12 February 2016 | By Richard Evershed and Nicola Temple
Richard Evershed and Nicola Temple explain the role of science in uncovering some of the century's biggest food scams in a new book, Sorting the Beef from the Bull. Read more here...
11 February 2016 | By Victoria White, New Food
In a poll, we asked if you agree with a tax on high sugar food and drink. The results are now in...
5 February 2016 | By Victoria White, New Food
We want your comments on the sugar debate. Do you think manufacturers should be doing more to reduce sugar in products? Perhaps you think consumers should take more responsibility for their own sugar intake? Let us know...
28 January 2016 | By Stephanie Anthony, Editor, New Food
New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...
25 January 2016 | By Dr Roy Betts, Head of Microbiology, Campden BRI
Dr Roy Betts, Head of Microbiology at Campden BRI, discusses viruses in meat and considers the challenges facing implementation of control measures to limit contamination...
