List view / Grid view
20 June 2018 | By New Food
This issue includes notes on everything from moisture in bakery to audit compliance through good cleaning-tool selection, pesticide residue on cannabis and spinach and heavy metal contamination in hot sauce and chilli powder.
20 June 2018 | By George Smith (New Food)
British growers visiting The Netherlands also learned that automating the more challenging aspects of horticulture, such as harvesting non-uniform crops, is still too far in the future to have a realistic impact on production, despite huge leaps in technological development.
19 June 2018 | By George Smith (New Food)
The report said the Government could mitigate risks by improving information about food origins and production methods.
18 June 2018 | By George Smith (New Food)
The money is expected to develop scientific breakthroughs in crop research and innovation.
15 June 2018 | By George Smith (New Food)
The European Commission has just released a new common methodology for comparing the quality of food products across the EU.
13 June 2018 | By George Smith (New Food)
Eventually all petroleum-based material in food packaging will have to be replaced with bio-based material. Research done at Karlstad University shows that a mixture of starch and other polymers forms an equally effective protective barrier.
13 June 2018 | By New Food
In this issue: the upward march of the dairy processing industry, managing the risks of Clostridium botulinum in chilled food, and the importance of LIMS testing in food quality control and safety.
13 June 2018 | By NSF International
Retailers are increasingly feeling the effect of sustainability-driven industry disruptions. Already feeling their margins pinched, retailers are among the first to gain or lose a competitive advantage from changing consumer demands for sustainable products, and retailers are aligning with these changing consumer demands...
12 June 2018 | By George Smith (New Food)
Charity WRAP found last year that local councils in the United Kingdom were sending black plastic to landfill.
12 June 2018 | By George Smith (New Food)
A handful of creameries are turning away from disposing whey in landfill sites or turning it into whey protein and towards a new alcoholic possibility.
8 June 2018 | By George Smith (New Food)
For every 100g of mussels consumed, it is estimated there are approximately 70 pieces of microplastics, new research has found.
7 June 2018 | By Mike Stones (New Food)
Making a future for heritage grains, cereals grown by robots, without direct human intervention, and greater food supply chain assurance, provided by blockchain technology, are the three big ideas behind this year’s contenders for the BBC Farming Today Future Food Award.
5 June 2018 | By George Smith (New Food)
Whilst the UK is working to slow the use of antibiotics in food-producing animals, in some countries approximately 80 per cent of total consumption of medically important antibiotics is in the animal sector.
5 June 2018 | By George Smith (New Food)
Research has revealed the same food can leave a very different environmental footprint depending on how and where it is produced.
1 June 2018 | By George Smith (New Food)
A study of more than 34,000 people investigates the environmental impacts of both food choices and farm production systems.
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