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17 January 2018 | By George Smith (New Food)
Using a texture analyser that mimics the human jaw, Agriculture & Horticulture Development Board experts have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.
15 January 2018 | By Fera Science Limited
A new approach to gelatine testing...
15 January 2018 | By Fera Science Limited
The Rise of Food Transparency - The Challenge of Change...
9 January 2018 | By George Smith (New Food)
Samples of chicken of varying national origin were taken from 37 different establishments in France and tested for compliance with European water-content regulation.
8 January 2018 | By George Smith (New Food)
A salmon farming company has joined forces with traceability experts, creating unique fingerprints to verify the origin of their fish.
5 January 2018 | By George Smith (New Food)
A not-for-profit organisation aimed at providing food information to consumers has put together a list of its top trends for 2018.
4 January 2018 | By Agilent
With seafood and aquaculture being the most valuable and highest traded commodity in the world, it’s an industry which inevitably is the most susceptible to fraud...
4 January 2018 | By George Smith (New Food)
Scientists have used a receptor found in zebrafish to detect the scent of a compound given off by rotting meat.
20 December 2017 | By George Smith (New Food)
Several food and agricultural research projects in Norther Ireland have been awarded nearly £2 million in funding between them. The research projects all focus on improving food safety, security and transparency right through the system. They include Food Fortress, a scheme investigating an effective surveillance system for detecting and preventing…
19 December 2017 | By George Smith (New Food)
Brexit may put the UK consumer at risk as new research shows chemical treatments on poultry common in USA fail to meet EU safety standards.
14 December 2017 | By George Smith (New Food)
Two American companies have announced a partnership aimed at using new techniques and analytical chemistry expertise to uncover nutritional value in food.
13 December 2017 | By George Smith (New Food)
As the blockchain revolution rumbles on, its application to the food industry is becoming more and more apparent. Now it's the turn of Australian beef to step into this brave new world.
13 December 2017 | By Professor Dr BMJ Van Der Meulen | Professor of Food Law | Wageningen University
Global differences in the manner and content of the regulation of food safety and other food-related issues stem from a wide variety of sources including history, culture, fear, protectionism and politics. Obviously these categories – if categories they are – are overlapping rather than mutually exclusive. Bernd van der Meulen,…
8 December 2017 | By Recent Advances in Food Analysis (RAFA)
The 8th International Symposium on Recent Advances in Food Analysis (RAFA 2017) was held on 7 – 10 November 2017 in Prague, Clarion Congress hotel Prague, Czech Republic. The meeting was organised jointly by the University of Chemistry and Technology, Prague (UCT Prague, Czech Republic) and RIKILT, Wageningen University &…
8 December 2017 | By New Food
In this In-Depth Focus we hear how a 150-year-old family farm uses production methods that cooperate with nature to produce artisan products. Also, Neil Giles from Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry.
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