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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.
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.
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.
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.
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.
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...
13 February 2019 | By GERSTEL
Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
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.
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.
11 February 2019 | By New Food
Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.
11 February 2019 | By New Food
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
11 February 2019 | By New Food
The FDA will soon begin inspecions of large domestic and international US farms in order to address food borne illnesses that are linked to fresh produce.
8 February 2019 | By New Food
Recalls from the UK and North America included mislabelled products, undisclosed egg and contamination with bacteria.
8 February 2019 | By New Food
Chinese researchers have developed a metal-free catalyst that is able to efficiently purify pathogen rich water in minutes.
7 February 2019 | By New Food
Heather Hancock has been reappointed by Matt Hancock as the chair of the FSA, with the appontment lasting for a further three years.
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