New treatment could prevent anaphylactic reactions
A new treatment could prevent hypersensitive consumers from having dangerous anaphylactic reactions if they consume an allergen by replacing important gut bacteria.
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A new treatment could prevent hypersensitive consumers from having dangerous anaphylactic reactions if they consume an allergen by replacing important gut bacteria.
In this edition of our Food Safety In-depth Focus, we hear from Papa John's and Chipotle on food safety culture, plus a roundtable of experts gather to discuss how we might curb one of the industry's most dangerous threats.
Denis Lynn founded on of Northern Ireland’s most successful food manufacturers and non-profit organisation Foundation Earth.
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
The UK organic certification organisation has announced the appointment of Alex Cullen as its new Commercial and Marketing Director.
The world could be heading for a period of political instability and violence, after research suggested the effects of the food crisis could be more pronounced than previously thought.
This week's recall roundup features a Listeria monocytogenes alert, plus several recalls relating to foreign objects.
In New Food's latest Brewing & Beverage In-depth Focus we speak to James Howat of the Black Project and hear from wine expert Nenad Trifunovic of Wine&More.
If you want to improve the flavour of your beer, you simply need to laugh into it – that’s the secret weapon of a new brew from Vault City Brewing and a special guest.
The supplier of seafood and meat products says the partnership is part of a wider plan to ensure those in Ukraine have access to safe and nutritious food.
The New Food team are here to discuss the future of seafood and the exciting projects EIT Food are working on.
An exciting new technology emerging out of Penn State University could revolutionise the way we keep food safe, as researchers experiment with pulsed light to kill pathogens.
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
As uncertainty surrounds the food and beverage industry, Gü is instead setting an ambitious growth target of doubling its global business by 2025.
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.