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Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
Nestlé says it’s reducing the amount of packing used in its cereals in the UK in a bid to achieve zero greenhouse gas emissions by 2050.
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
A bacterium which makes rice plants more resistant to disease has been discovered in the seeds of a crop in China.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
UK supermarket chain Asda has opened its first sustainability store, with refill stations, less plastic, sustainable fashion lines and a recycling facility.
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.
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.
