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16 April 2019 | By New Food Magazine
A new research report predicts that the global ready-to-eat soup market will grow at an estimated CAGR of 5.9% during the period 2017-2022 and exceed a value of US$ 750 million by the end of 2019.
16 April 2019 | By New Food
Family-owned Grimsby seafood firm, JCS Fish, has become one of the first businesses in the Yorkshire and Humber region of the UK to achieve accreditation to the new Issue 8 of the BRC Global Standard for Food Safety.
3 April 2019 | By Sciex
In 2004 the US Food and Drug Administration (FDA) passed a law that describes the requirements for allergen labelling and customer protection (Public law 108 – 282 Title II).
12 March 2019 | By New Food
AquAdvantage Salmon eggs can now be imported to the company’s contained grow-out facility in Indiana to be raised into salmon for food.
1 March 2019 | By New Food
Trade plays an important role in distributing food more equitably across the planet, and Big Data could help to build this network efficiently and effectively.
13 February 2019 | By New Food
As the EU deadline to end over-fishing looms, and with over-fishing still on the rise, are fisheries ministers really concerned?
18 January 2019 | By New Food
The EU has lifted the 'yellow card' applied as a warning to Thailand in April 2015, over illegal, unreported and unregulated fishing.
17 January 2019 | By New Food
A planetary diet proposed by numerous experts is said to be good for the environment and could feed around 10 billion people.
14 January 2019 | By New Food
Dr Natalia Ivleva speaks on microplastics and her research into their analysis, their effect on the environment and how to detect them.
8 January 2019 | By New Food
Over a quarter of supermarket seafood surveyed had been mislabelled.
4 January 2019 | By Anna Lambert (New Food)
The objective is to harness complex soil and marine microbial communities (microbiomes) for the sustainable production of food.
22 November 2018 | By New Food
Researchers from Chalmers University of Technology in Sweden have developed a method using platinum to remove toxic mercury from contaminated water.
21 November 2018 | By Richard Watson
Richard Watson of Seafish assesses the current picture in terms of how seafood is performing in the retail market, what consumers are looking for and how more variety could turn fortunes around.
14 November 2018 | By New Food
A report has detailed possible novel packaging technologies in order to help extend the shelf life of foods and beverages...
14 November 2018 | By New Food
Researchers at UCLA have partnered with sushi restaurants and government regulators to identify and prevent seafood fraud in Los Angeles.
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