Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
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Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
Heloise Le Norcy-Trott, Group Marketing Director for Lactalis UK & Ireland, explains why one of the most popular food products with the longest history continues to resonate with modern consumers.
Following Tesco’s hefty food safety fine last month for out-of-date food offences, Richard Reichman reflects on the reasons behind the sentencing and why it will serve as a regulatory compliance warning for all businesses.
Introducing the eye catching dragon fruit - a delight to our senses and health alike, as Tania Dey explains.
Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
This week, Chris Elliott looks at the pending trade deal with Australia and warns that the UK’s farming sector might well be the sacrificial lamb, as he fears promises will be broken.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
In a comprehensive webinar, sponsored by LGC Standards, three specialists shared their expertise in the proficient prevention of food fraud, offering a global perspective on testing, monitoring and verification.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
The tragic death of Owen Carey in 2017 has prompted more conversations within the food industry around legislation to make allergen information clearer on restaurant menus. But is this the best way to keep food hypersensitive consumers safe?