Survey reveals wide-spread confusion over US food labels
20 February 2019 | By New Food
Thirty one percent of food may be wasted at the retail and consumer levels.
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Replacing cattle with cultured meat “may not be a simple replacement of high-impact with low-impact”
19 February 2019 | By New Food
Currently proposed types of lab-grown meat cannot provide a cure-all for the detrimental climate impacts of meat production without a large-scale transition to a decarbonised energy system, a new study has found.
African swine fever found in Chinese dumplings
19 February 2019 | By New Food
Three different Sanquan frozen dumpling products test positive following tests in Jiuquan, Gansu province, and Xiangxi, central Hunan province - two areas that don't share a border.
Third edition of international Award for Innovative Ideas and Technologies launched
19 February 2019 | By New Food
Contest aims to select best technologies and most innovative sustainable solutions applicable to agriculture and agro-industry sectors worldwide.
US citrus fruit could be genetically modified in future
15 February 2019 | By New Food
A study has reported that the future of US citrus could be genetically modified, because of the threat of the Asian citrus psyllid bacterium.
Are processed foods linked to an increased risk of mortality?
15 February 2019 | By New Food
A team of researchers have investigated whether the consumption of ultraprocessed foods could potentially lead to a higher risk of mortality.
Italian olive oil shortage could be balanced by good year for Spain
14 February 2019 | By New Food
Shortages in olive oil production currently seen in Italy could be overcome by the positive production in Spain over the last few months.
Featured Article: Contaminants
14 February 2019 | By Food Standards Scotland, New Food, Waters
Will Munro from Food Standards Scotland and Silvia Gratz from The Rowett Institute present a review of a workshop held in 2018, which aimed to capture views from different stakeholders on the current state of mycotoxin monitoring in Scotland and beyond, and identify potential areas of concern.
Stress in crops points to possibly surprising benefits
14 February 2019 | By New Food
Researchers have found that plant stress could potentially have surprising benefits, such as the ability to quickly recoup growth after a 'stress' period.
EU countries allow hauls of 300,000 tonnes more Atlantic fish than scientists advise
13 February 2019 | By New Food
As the EU deadline to end over-fishing looms, and with over-fishing still on the rise, are fisheries ministers really concerned?
Featured article: Blockchain Technology
13 February 2019 | By New Food, NSF International, Q-Interline
Rob Chester, Managing Director of Food at NSF International in the UK, considers how much progress we have made with technology, specifically blockchain, for food safety in the last year and advises that we need to stop talking the talk and start walking the walk...
Morrisons searches for local food makers for its supply chain
13 February 2019 | By New Food
Morrisons are looking for local food producers in the UK to promote in their stores by selling their locally produced and made products...
Ingredients In-Depth Focus 2019
13 February 2019 | By New Food
In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.
Food industry warns UK Environment Minister on Brexit crisis
12 February 2019 | By New Food
Numerous food associations have put forward a letter to the Environment Secretary detailing how consultations should be set back for review.
Machine learning identifies source of Salmonella
12 February 2019 | By New Food
Researchers have developed a machine learning approach that is able to detect the animal source of particular Salmonella outbreaks.
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