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7 December 2017 | By Dr Mike Jordan | Vitamins & Food Chemistry Laboratory Manager | Premier Analytical Services
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
6 December 2017 | By New Food
In this In-Depth Focus on fresh produce we examine how gene banks and global, collaborative efforts are needed to feed the world's growing population. It also looks at the challenges facing the UK vining pea industry and how what potential solutions are on the horizon.
5 December 2017 | By Dr Mike Jordan
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
5 December 2017 | By New Food
This In-Depth Focus explores changing technology in the confectionery industry and looks at Lindt & Sprüngli's chocolate production techniques.
4 December 2017 | By New Food
This Country Profile looks at the varying reactions caused by allergens and reports on the hidden costs behind food production. It also reviews the recent Food Brexit 2017 conference in London.
1 December 2017 | By New Food
In this issue: managing the impact of Brexit, food regulation across cultural and geographic borders, In-Depth Focuses on fresh produce, meat & poultry and confectionery, and much more...
15 November 2017 | By Eoghan Daly | Senior Manager | Forensic and Counter Fraud Services | Crowe Clark Whitehill
The demand for food manufacturers to go above and beyond when it comes to ensuring the safety of their product has never been higher. Eoghan Daly, Senior Manager, Forensic and Counter Fraud Services, Crowe Clark Whitehill tells us more.
1 November 2017 | By Paul Jakeway | Director | Deb
Food and beverage companies could be putting themselves at severe risk of suffering a food safety incident, without even knowing it, potentially leading to lawsuits and ruinous fines. Deb’s Paul Jakeway explains further.
1 November 2017 | By New Food
Back in 2002 the then US Secretary of Defence Donald Rumsfeld was roundly mocked for his infamous “known unknowns and unknown unknowns speech.” Though most people could understand what Rumsfeld was trying to say, the public simply wasn’t ready for the way he said it. It turns out that the…
1 November 2017 | By Allison Stowell | Dietitian | Guiding Stars, Kitty Broihier | Scientific Advisor | Guiding Stars, Megan Majeski | Global Sustainability Graduate | Guiding Stars
A general consensus agrees that food less than 400 miles from its origin, or within state boundaries, qualifies as locally grown. Allison Stowell, Megan Majeski and Kitty Broihier, explain why buying local produce is good for you, the environment and the economy.
1 November 2017 | By New Food
In this In-Depth Focus: the enormous quantity of food that is wasted around the globe and how the United Nations is proposing a worldwide commitment to zero tolerance for food loss and waste.
31 October 2017 | By New Food
This Country Profile explores the threats posed to UK food safety in the wake of Brexit, the rising instances of food fraud and the benefits of Industry 4.0 on the food and beverage sector.
30 October 2017 | By New Food
This In-Depth Focus looks at the rise of sugar alternatives and their impact on the market. It also takes a closer look at what gluten-free really means and explores the world of superfoods; are the claims about them valid?
23 October 2017 | By Reinhold van Ackeren.
After a recent blackmail case in Germany in which baby food was poisoned with ethylene glycol, we hear from Mettler Toledo about tampering protection.
23 October 2017 | By New Food
In this In-Depth Focus: the need for a change in food quality testing, how unstable supply chains increase the risk of food contamination and much more...
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