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New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
The Food Industry Intelligence Network (FIIN) helps to beat food fraud by sharing information more effectively, says its co-chair Helen Sisson in this video interview filmed at New Food’s Food Fraud 2018 conference.
Responding to consumer concerns about food quality and food fraud, the European Commission has launched a "Knowledge Centre", operated by the Joint Research Centre.
Using USDA specifications and its own standards, Walmart has created an algorithm that prioritises the flow of perishable goods worldwide.
Chicken has been plucked as the first product to go on blockchain in an innovative step by a major French retailer. More products, such as eggs and mince, are set to follow.
Seasonal and non-seasonal workers are becoming increasingly hard to come by, creating a near-crisis situation within the food and farming industry.
Leading scientist and seafood expert Petter Olsen explained to a packed audience why supply chain mapping is so vital and why blockchain - though exciting - has its limitations.
Scientists have developed magnetic nanoparticles that can detect traces of a popular pesticide chemical in under two hours without the need for costly preparation procedures.
Increased demand for certain medicinal plants for health foods has created a new and lucrative market for fraudsters. Researchers have developed a new lock and key technique to fight this ever-growing species of fraud.
The European Dairy Association said that its guidelines were intended to "harmonise and further improve food safety, consumer protection and legal certainty in the Single Market".
Workplace injuries in the food and drink manufacturing sector have been reduced by 60% since 1990, and there have been considerable improvements in tackling ill health caused by work. But the injury rate is still more than double the average for the manufacturing sector as whole. HSE Inspector Warren Pennington…
David Lindars, Technical Policy Advisor at the British Meat Processors Association (BMPA), explains how standards for British pork are assured.
In this Processing In-Depth Focus we look at standards in the meat processing industry and how improvements are being made to cut down on workplace injuries in the food and beverage industry.
