Fraud in herbs and spices hasn’t vanished
Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
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The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
How science and evidence can drive food safety changes
Rick Mumford, the FSA’s Head of Science, Evidence & Research explains how a new research project is being used to help protect consumers from foodborne illnesses.
Training and support for the future of agriculture and agroecology
The United Nations Food and Agriculture Organization advocates a widespread transition to agro-ecological farming in order to meet the 2030 Sustainable Development goals. But we can only achieve this if we change the way we educate the next generation of farmers and producers, writes Caroline Aitken.
Massive Uganda food poisoning incident provides valuable lesson
Ahead of official publication of their key recommendations, Professor Chris Elliott of Queen’s University Belfast, offers his initial insights into the Uganda food poisoning outbreak he and his team helped resolve.
Precautionary allergen labelling needs a revamp
Lynne Regent, CEO of the Anaphylaxis Campaign, tells New Food’s Bethan Grylls why we need legislation around precautionary allergen labelling.
Subway’s cake
COVID-19 has not been kind to restaurants, as we know. But for Subway restaurants, the problems are continuing.
The Role Of Fucosylated And Sialylated Human Milk Oligosaccharides In Infant Nutrition
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
New allergen labelling promises safer and more convenient food choices for consumers
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
Looking toward a small farm future
The food and farming sector faces a period of turbulence in the near-term with Brexit, COVID-19 and numerous uncertainties about trade deals, labour inputs and farm succession. Yet this is as nothing to what awaits in the longer-term future barrelling towards us. Here, Chris Smaje suggests why a small farm…
The Elliott assessment of the Food Crime Strategic Assessment
The latest crime assessment from the UK’s and Scotland’s food crime units has been released; here, Professor Chris Elliott provides a summary of the report, including its good and bad points.
An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
Noticed your grocery bill seems to be getting higher? Here’s why
Every month, Statistics Canada reminds us that life is getting more expensive. But for food, the situation has been unique over the last few decades.
Food crime: the NFCU is on the case
In worrying times, Darren Davies, Head of the Food Standards Agency’s National Food Crime Unit, offers reassurance that food in the UK remains safe and legitimate.
The impact of 2020 on tech adoption, AI and drones in the food industry
The Founder of Camile Thai Kitchen examines the ways in which 2020 has accelerated the adoption of new technology and how his business will implement such innovations in the near-future.
