A new weapon in the fight against food fraud
Mike Clark and Giuseppe Tosto of Bio-Rad explain how the company’s new ID-Check Speciation Solution can help in the battle against mislabeling serious cases of food fraud.
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Articles
Working with nature, not against it
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
The long road of Brexit: A shifting regulatory reality
Shane Brennan, Chief Executive of the Cold Chain Federation discusses how numerous Brexit import pushbacks have affected the sector and what the supply chain might look like in a post-Brexit world.
Unveiling the superiority of N-LightTM: best-in-class rapid test for L. monocytogenes in real-world conditions
NEMIS Technologies AG discuss their study into assessing the true capabilities of the 24 hour time-to‑result N-Light™ Listeria monocytogenes test.
How to reduce the damage from recalls
No food company wants to be involved in a recall. They can be expensive and damage the trust of both buyers and consumers. While avoiding a recall is not the primary driver to producing safe food – this should be a foundational principle of anyone in the food industry –…
The battle for the survival of shrimp
Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.
Owner of Slug & Lettuce to charge more at peak hours
Stonegate Group, owner of Slug & Lettuce and Yates pubs, has said that it will be using “dynamic pricing”, charging more for drinks during busy hours, reports claim.
Shifting towards radical climate transparency
Kit Nicholl explains why “radical climate transparency” is the way forward when it comes to generating consumer trust around sustainable food claims.
Food Safety – Allergen controls and sustainability vs. safety
Discover Food Safety In-Depth Focus, featuring articles on allergen control, sustainability vs safety, and toxins in our food.
Harnessing food tech to reshape the food industry
Rogério Peres, Chief Information Officer at JBS discusses how AI is revolutionising the way we produce, process, distribute, and consume food.
Toxin free food? Health risks for our food.
In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
New Food Issue 3 2023
Issue 3 2023 of New Food is out now - download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
Leading the charge against food crime
From fake alcohol to potentially fatal substances sold as diet pills; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is tackling food crime.
Fukushima fallout: Is your sushi safe?
Professor Chris Elliott talks sushi in his latest column for New Food, after the Japanese Government announced the release of wastewater from Fukushima into the Pacific Ocean.
“The food industry shows university isn’t the only route to success”
Dermot Hawkins, Finnebrogue Operations' Director, explains his view on why businesses in the food sector should be investing in people that demonstrate hard work, personal development and social mobility regardless of their educational background.
