Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food's roundup of the most recent cases.
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Sam Mehmet (New Food)
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By adding grease interceptor waste (GIW) in with wastewater sludge, utilities can allegedly produce more methane, designed to make the entire operation more efficient.
Pharmactive Biotech Products' saffron extract, Affron, is said to be the only saffron extract clinically studied to lower anxiety and reduce stress in adolescents.
Data released by the Agriculture and Horticulture Development Board (AHDB) said that there is a “great deal of uncertainty” around approximately a tenth of England's potato crop as farmers review the damage of the flooding.
A report comissioned by the Wildlife Trusts points out that there is a decline in insect populations due to the over use of insecticides and pesticides, which puts global food production at risk.
Good harvests have reportedly created an imbalance between supply and demand on the EU olive oil market, resulting in a fall in prices. In an attempt to re-balance the market, the European Commission has adopted private storage aid for virgin olive oils.
The FDA has issued the Voluntary National Retail Food Regulatory Program Standards, which outlines an effective retail food regulatory programme, as well as the convening of the Botanical Safety Consortium, which aims to strengthen the regulation of dietary supplements.
The Board has stressed its commitment to supporting food businesses to keep consumers safe, and to develop a greater understanding of food allergens through further research, which would make a significant improvement to people’s lives in this area.
Mondelez UK is recalling Cadbury Dairy Milk Little Robins from consumers, because some packets allegedly contain the allergen almonds, which are not indicated on the label.
In the past five years, the number of teenagers requiring allergy-related hospital treatment has more than doubled, and schools are calling for more refined details of best practices to prevent future cases.
The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
Researchers from the Massachusetts Institute of Technology (MIT) have developed a biocompatible polymer that encapsulates nutrients such as iron and vitamin A, preventing them from being degraded during storage or cooking.
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
The University of Sheffield study shows how an electrical reaction in protein complex cytochrome b6f provides the energy that plants need to turn carbon dioxide into the carbohydrates and biomass that sustain the global food chain.