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Following an insightful discussion around crisis management at Food Integrity 2022, Andrew Joret, Chairman of the British Egg Industry Council, highlights the robust food standards on which the Lion scheme is founded.
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.
As the US celebrates 246 years of independence, this year could mark one of the most expensive Fourth of July holidays in memory as consumers feel the squeeze of inflation.
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
An archaic approach to home economics leaves the food and beverage sector vulnerable to disease outbreaks but a new educational curriculum aims to help. Fostering understanding of the biology behind proper hygiene and sanitation in food service kitchens can go a long way towards keeping us healthy.
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
Dr Gabe Sanglay discusses the top list of microbial inhibitors the US-based Nestle lab encounters that can affect food safety and quality, and how it ensures accurate results time after time.
Muhammad Sheraz discusses the key points highlighted at the International Food Security Forum in Almaty, Kazakhstan , and ways in which progress is being made to ensure food security is strengthened in Central Asia, Africa and the Middle East.
Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
