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Canada's Halal Monitoring Authority (HMA) is a halal monitoring and certifying body that aims to simplify certification by integrating directly into existing supply chains for suppliers, brands and Consumer Packaged Goods (CPGs).
Increased levels of chlorate in different foodstuffs and drinks, a chemical that can be harmful to the health, are forcing the industry to rethink.
Professor Chris Elliott examines the many different ways that meat fraud can manifest itself, revealing some of the methods that can be deployed to deter the fraudsters.
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
This In-Depth Focus looks at the relevance of foodborne parasites and issues for vegan and vegetarian food manufacturers.
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Informa’s Agribusiness Intelligence has revealed that pork prices in the U.S. and Western Europe are expected to increase by over 20% and 15% respectively.
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
Traceability is increasingly a 'must' for food and beverage manufacturers seeking to provide greater visibility to their customers, consumers and government regulators.
Rapid tests for gluten based on G12 antibody showed high specificity, no cross-reactivity
Anecdotes from craft brewing booms of the past (c.1997) identify poor quality as a root problem leading to market contraction. While overall quality is shaped by a bevy of factors (ingredients, process, tools, and sheer artistry of the brewmaster), one common element of outstanding craft brewers who survived the bust…
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
The FSA’s 2017 guidance should now be challenged, says BMPA.
