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In any form of food, dairy or beverage operations, one of the key microbiological controls is the correct and thorough application of cleaning and disinfection regimes, states Peter Littleton, Vice-Chair and Training Services Director of the Society of Food Hygiene and Technology (SOFHT).
The food and beverage industry is driven by consumer demand and popular trends, and the health and wellness trend is more prevalent than ever. James Clifton, Chief Executive of the MISSION Group, takes a look at how brands and food businesses have looked to rebrand alongside.
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
Kumud Gandhi, Founder of The Cooking Academy, details how, now that the United Kingdom has officially left the European Union, it is crucial for consumers and the food industry to consider buying and sourcing locally.
itsu's technical and quality lead urges industry to come together at Food Integrity 2020 to strengthen and improve our global food and beverage supply chain.
A chicken farm, which claimed to be supplying 'free range' produce, has had its licence suspended after activists discovered animals in awful conditions. Professor Chris Elliott gives his thoughts on the matter...
Tina Potter, Head of Incidents at the Food Standards Agency (FSA), tells New Food how food businesses in the UK should be complying to regulatory standards that not only protect the health of consumers, but can prevent cases from ever occurring.
The seafood industry is often scrutinised for depleting fish stocks and harming the oceans, but is this all confirmed in fact? Max Mossler from the University of Washington’s Sustainable Fisheries Project explains how consumers may well be ill-informed.
Research carried out by the University of Kent has shown that diets are changing in complex ways across the world. Here, Lecturer Dr James Bentham explores.
New Food’s Editor, Bethan Grylls reveals what she is most looking forward to at the upcoming Food Integrity conference.
Emerging technologies are promising a safer and more transparent supply chain, but can we ever truly trust these new innovations? Ahead of her contribution to the food fraud panel at Food Integrity 2020, Julie Pierce tells New Food why we should trust in blockchain.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
New Food recently attended the Food Standards Agency’s (FSA) first 2020 Board Meeting to hear how it will manage the inevitable changes coming to the UK’s food systems, and ensure not only a smooth transition, but a securer supply chain.
Coca-Cola has introduced an alcohol brand in the east, while CBD and non-alcoholic alcohol rise in the west. Nathalie John and Edward Carstairs of Gill Jennings and Every explain how companies must protect themselves as the food and drink sector sees an influx of change and innovation.
Ahead of speaking at Food Integrity, Bethan Grylls, Editor of New Food, interviews innocent drinks’ Central Technical Team Leader, Konstantina Karagkika, about the pressures on industry and how the company looks to identify and prevent risks to its supply chain.
