Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
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This week’s roundup includes reports of possible salmonella contamination, Listeria monocytogenes, E. coli, and multiple undeclared allergens.
This week's roundup includes multiple undeclared allergens in UK based supermarket chains, as well as reports of products contaminated with Salmonella and Listeria monocytogenes in North America.
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
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.
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.