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Articles

 

Keeping your eyes open

12 September 2018 | By

Richard Werran encourages UK food businesses to build their resilience, remain alert to conventional risks – and to wake up to emerging ones.

Keeping the bad stuff out

11 September 2018 | By

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…

A finger on the pulse

10 September 2018 | By

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…

Contaminants and Residues In-Depth Focus 2018

22 August 2018 | By

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? Read more in our contaminants and residues In-Depth Focus...

Guide to… Testing: what you need to know

21 August 2018 | By

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.

Food Fraud In-Depth Focus 2018

21 August 2018 | By

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.

Bakery In-Depth Focus 2018

20 August 2018 | By

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...

Issue 4, 2018

20 August 2018 | By

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.