List view / Grid view
3 March 2016 | By Victoria White
New research from the Consensus Action on Salt and Health (CASH) states that a number of shopping basket ‘essentials’ now contain more salt than before...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
1 March 2016 | By Victoria White
Some forest mushrooms accumulate dangerous levels of radioactivity originating from the Chernobyl nuclear disaster with one notable exception: wild truffles...
29 February 2016 | By Victoria White
More than 130 leading experts on viruses in the food chain have taken part in the first International Workshop on Foodborne Viruses...
29 February 2016 | By Victoria White
Monday 29th February to Sunday 6th March is Consensus Action on Salt and Health's (CASH) 17th National Salt Awareness Week...
29 February 2016 | By Paul Needham, Managing Director, Wastecycle
Here, Paul Needham, Managing Director for Wastecycle, discusses how food manufacturers and retailers can combat food waste by better managing the waste being produced...
26 February 2016 | By Victoria White
The results continue to show a decrease in the number of birds with the highest level of campylobacter contamination...
25 February 2016 | By Victoria White
With 75% of the salt we eat already hidden in the foods we buy, Heart Research UK says it is easy to find yourself eating a high salt diet without realising it...
24 February 2016 | By Victoria White
Researchers at Kyoto University replaced aspartic acid with asparagine, making the sweetener 1.7 times sweeter than before...
23 February 2016 | By Victoria White
The researchers say the novel food packaging material can slow down fungal growth, doubling the shelf-life of perishable food, such as bread...
In this issue: Fats & Oils, Water Quality, Food Grade Lubricants, Infant Nutrition, Pasta Processing, Regulation, Food Analysis, Fish Processing, Clean Label, NIR, and much more...
22 February 2016 | By New Food
Articles in this Food Analysis supplement: Next Generation Sequencing in the food industry; Food fraud and developments in rapid detection; Analytical governance in the food industry.
22 February 2016 | By Jeff Arnett, Master Distiller, Jack Daniel’s
The founder of the Jack Daniel Distillery, Jasper Newton ‘Jack’ Daniel, was known for his belief that “every day we make it, we’ll make it the best we can”. This tradition continues to guide the way that Jack Daniel’s makes its Tennessee whiskey. Resource conservation has been part of this…
Quality and Food Safety testing are key elements for validation and verification of implementation of control measures and efficiency of food safety systems.
18 February 2016 | By Victoria White
The latest consumer research from Canadean reveals a lack of consensus over what ‘clean label’ really means to consumers...
