Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
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Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
Application Note: Comparing Hyperspectral Imaging and Near IR Spectroscopy for detection of Salmonella and other bacteria in milk, juice and poultry
Milk is rich in its ingredients and contains fat, protein minerals, vitamins, carbohydrates and tens of thousands of other ingredients.