List view / Grid view
11 April 2018 | By George Smith (New Food)
Rules that require food manufacturers to both identify sources of a common, potentially carcinogenic byproduct of the cooking process in their wares and show how they are working on cutting it down have come into force.
11 April 2018 | By Thermo Fisher Scientific
Alan Bullion looks at this growing market, its key drivers and applications, and asks if – in the wake of Brexit – the UK stands to lose its pivotal role in regulating biopesticides.
10 April 2018 | By George Smith (New Food)
The European Union's ban on importing hormone fed beef and several pathogen reduction treatments have made a list of barriers to trade drawn up by the U.S. Government.
10 April 2018 | By New Food
Lubricants are vital in mechanised food production – but what are the food-grade regulatory requirements and how can you be sure that you have the product to meet them? NSF International’s Stephanie Ludwig has some answers. Industry expert Andreas Adam explains the significance of food-grade lubricants and highlights their value…
6 April 2018 | By New Food
In this issue; Food Fraud 2018: getting to the heart of the matter at New Food’s global conference, QA/QCs – new approaches in the field of method validation and testing of contaminants, and catering for the less-sweet tooth and healthier palate through innovative reformulation
6 April 2018 | By George Smith (New Food)
The Chinese Government's latest announcement in an escalating trade war triggered by the United States' decision to impose tariffs on aluminium and steel.
6 April 2018 | By George Smith (New Food)
According to one politician, British teenagers consume nearly a bathtub of sugary drinks every year, or 234 cans using slightly more rational units. But will ramping up the cost of high-sugar drinks put fizz in the fight against childhood obesity, or will it fall flat?
3 April 2018 | By George Smith (New Food)
China has followed through with a two-week-old threat to impose tariffs on 128 American exports, 96 of which are food products.
26 March 2018 | By George Smith (New Food)
A study to look at the feasibility of introducing DNA traceability as an additional measure to guarantee the authenticity of Scotch Beef PGI, is being commissioned by Quality Meat Scotland (QMS).
26 March 2018 | By Ashton Baylis | Product Manager | testo
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…
19 March 2018 | By Anna Lambert (New Food)
Robust fisheries regulations must be adopted and implemented effectively after leaving the European Union say a coalition of 17 supermarkets, processors and industry groups as the Government prepares new fisheries legislation.
15 March 2018 | By Mike Stones (New Food)
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
13 March 2018 | By George Smith (New Food)
Alcohol industry have submitted proposals that will help it self-regulate the provision nutritional information about its products to consumers, but the question of where this information is presented has ruffled some feathers.
13 March 2018 | By George Smith (New Food)
Responding to consumer concerns about food quality and food fraud, the European Commission has launched a "Knowledge Centre", operated by the Joint Research Centre.
12 March 2018 | By George Smith (New Food)
As cultured meat appears increasingly promising, anxieties are coming to the surface over how consumers will be able to distinguish between beef harvested in the 'traditional manner' and waves of alternatives.
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