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Video: demystifying allergen quantitative risk assessment
An ILSI Europe webinar following-up the Practical Guidance on Applying Quantitative Risk Assessment to Food Allergens in Food Operations.
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Health & Nutrition
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Free school meals set to be extended for another 12 months
Mayor of London shares plans to allow all primary school children in London to have access to free school meals throughout the next academic year.
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Dry January: More than just a campaign
With 8.5 million consumers taking part in Dry January this year, New Food's Grace Galler looks at the origins of the campaign and how the no/low alcohol market has shifted in recent years.
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Turning up the dial on frozen
Sam Fulton delves into why Nomad Foods believes the benefits of frozen food need to be better understood in the fight against climate change.
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Recall Roundup: Spotlight on pathogens
In the first Recall Roundup of 2024, we take a look at various food items being recalled due to pathogen contamination concerns, including Cronobacter sakazakii and E. Coli.
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What meals have the highest rate of protein synthesis?
New research has revealed that beef meals result in higher muscle protein synthesis rates than vegan meals.
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Staying food allergen safe this festive period
Allergen expert Dr. Helen Evans-Howells shares tips on how those living with food hypersensitivity and their loved ones should approach allergen safety during the holiday season.
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Recall Roundup: Spotlight on undeclared allergens
In our latest instalment of Recall Roundup we highlight food and beverage recalls involving undeclared allergens in the UK and US.
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Tesco stuffing taken off shelves as it may contain moths
Supermarket giant Tesco is recalling a certain type of its stuffing mix due to a “possible presence of moths”.
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FSA says written allergy information should be a legal requirement
Following its December Board meeting, the FSA has confirmed that is backing the Owen’s Law campaign and believes written allergen information should be a legal requirement on menus, rather than just guidance.
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51 percent of consumers “highly concerned” about food affordability
The FSA’s latest report has revealed the number of people “highly concerned” about the affordability of food has almost doubled in the past three years.
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Making raw chocolate mainstream
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
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Decoding the natural product demand puzzle
Data shows there’s growing consumer demand for natural foods, but despite many attempts to clarify what 'natural' means, to consumers and to the industry, there's still much confusion. Applied Futurist Tom Cheesewright explores what consumers are actually looking for when it comes natural and how ingredients like almonds can help…
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Food allergen reference materials and what they mean for industry
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
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Mastering turkey safety this Thanksgiving
To mark Thanksgiving, New Food is sharing insight on best practices when purchasing and preparing turkey to serve to your loved ones this holiday season.
