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Asda opens its first sustainability store
UK supermarket chain Asda has opened its first sustainability store, with refill stations, less plastic, sustainable fashion lines and a recycling facility.
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Massive Uganda food poisoning incident provides valuable lesson
Ahead of official publication of their key recommendations, Professor Chris Elliott of Queen’s University Belfast, offers his initial insights into the Uganda food poisoning outbreak he and his team helped resolve.
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Are the nutritional benefits of cereals being overlooked?
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
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Deadly Super Cereal contamination crisis resolved
Queen’s University Belfast scientists support major food-security investigation in aid to Africa.
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The new expiration date system? Smell-by labels
The food waste initiative Too Good To Go has launched a new campaign designed to train consumers to use their sense of smell – and common sense – to gauge whether food is safe to eat.
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Terahertz tool detects frost damage in crops
A collaborative group based at the University of Adelaide has tested the viability of a new imaging system to detect frost damage in crops.
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Helping companies meet new labelling law requirements
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
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Child hunger remains prevalent in UK schools, survey reveals
In a study of UK teachers carried out in this new academic year, almost a third reported an increase in child hunger compared to this time last year.
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Which! lifts the lid on recyclable food packaging
Trusted consumer brand Which! has published the results of a survey it carried out, assessing how easy it is for consumers to recycle food-product packaging - and the results weren’t good.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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The dangers of Ochratoxin A
New Food’s Sam Mehmet speaks with the European Food Safety Authority's Senior Scientific Officer, Hans Steinkellner, to find out about the dangers of OTA.
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Study reveals why wheat and gluten intolerance is becoming more common
A study by food chemists and biologists has set out to find out how changing environmental conditions and other factors has caused a rise in wheat and gluten sensitivities/allergies.
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FDA issues final guidance for inorganic arsenic in infant rice cereals
The guidance aims to protect public health by reducing infants’ dietary exposure to inorganic arsenic.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
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Study finds infant cereal consumption associated with nutrient intake
The study examined National Health and Nutrition Examination Survey (NHANES) data, a national survey of food intake, from 2001 to 2014 to assess food intake in infants and toddlers from birth to 23 months.