The increasing threat of mycotoxin contamination
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
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Articles
The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
How does Japan view the boundary between food and medicine?
In his third column, Sepe Sehati paints a picture of how the Japanese health care is benefiting from a well-thought-out, joined-up regulatory approach to food as medicine.
How artificial sweeteners are changing our friendly gut bacteria
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
What’s on new PM Liz Truss’ plate?
As Liz Truss moves into 10 Downing Street, she’ll be handed the famous red box of important tasks and things to look at – it’s perhaps never been bigger or more urgent.
How our food safety system needs to change
AFDO Executive Director Steven Mandernach explains how his organisation is enacting to change to make our food even safer.
How food insecure is the UK?
Professor Chris Elliott reviews the trends identified in two of the FSA’s biannual surveys to assess the position of UK food security by numbers.
Emerging global food safety challenges and how to address them
Weaknesses triggered by zoonotic disease and mycotoxins will be intensified due to the impacts of climate change, a move to plant-based and circular economies. Here, four experts explore the upcoming issues to be aware of and how we might forge a safe path forwards.
Supply chains: Preparing for an uncertain future
As new challenges shake the foundations of our global supply chain, New Food interviews Bimbo QSR's Vice President of Global Quality Systems around how to best prepare for uncertainty and the role technology will play.
Are changing preferences an opportunity for grain legumes from West Africa?
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
The link between probiotics and a healthy microbiome
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
MALDI-TOF MS for species identification in single laboratories or laboratory networks
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
Mexican papaya industry – a model for sector-wide food safety evolution
A beacon of good practice, the Mexican papaya industry took criticism on the chin and faced its shortcomings with honesty and transparency. The result is a robust well-informed system that aims to provide safe fruits to millions of consumers. Emily Griep advises fellow industry sectors to take note.
Almond production: boosting traceability through innovation
With consumers becoming increasingly aware of their food’s field-to-fork journey, David Carvalho, CEO of Veracruz Almonds, explains how the latest agritech innovations can help boost traceability and transparency of the whole food production process.
The ingredient you’ll need to conquer the ‘natural’ food and drink trend
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
