CBD – the touted cure-all with huge potential, but is it safe?
Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.
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Articles
Food safety in a post-Brexit UK
Erik Millstone examines the precarious nature of food safety in the UK after the Brexit referendum and points out that prevention is always better than cure.
Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
How is the bird flu outbreak affecting the UK?
Over the past year, avian influenza outbreaks have erupted over the UK. With the Government ordering all birds to be housed, New Food’s Grace Galler speaks to various names in the food industry to understand how bird flu has impacted poultry professionals.
How to stand the test of time in the cultured meat market
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
Revolutionising food analysis with food omics
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
Three major UK cheese trends to watch out for
Gareth Watson explores the UK consumer trends affecting the cheese industry and how Primula Cheese is adapting to new shopping behaviours.
The soy sauce scandal and why it’s important
Professor Chris Elliott delves into a potential scandal unfolding in China surrounding soy sauce manufactured by Foshan Haitian Flavouring & Food and highlights a warning food and beverage manufacturers should heed.
Why food allergies should be seen as a business opportunity, not a threat
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
A full view of foodborne microbes
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
The real Greek: why authenticity matters
Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
