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New Food Issue 6 2021
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
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Fish & Seafood
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Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
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“And, and, and” – the role of alternative proteins in feeding the future
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
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Fishy business
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
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Microplastics could be carrying E.coli, claims new research
Microplastic (MP) pollution and its impact on marine organisms is a concern for human health, claims new research from the University of Portsmouth.
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Recall roundup: Listeria contamination, undeclared allergens and more…
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.
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Overfishing spells trouble for the Japanese seafood sector
Despite growing profits and rising share prices, Japanese seafood companies are less financially healthy than they seem. To avoid suffering the impact of overfishing and maintain growth, they must switch to sustainable strategies, writes François Mosnier, Financial Research Analyst at Planet Tracker.
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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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Carbon labelling: the focus shifts from calories to climate
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
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Local seafood sellers experience growth while global system stutters
Researchers claim the local supply lines and direct marketing approaches of local seafood networks meant an ordinarily niche sector was able to do well during the early stages of the COVID-19 pandemic.
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The Brexit issues leaving a bitter taste
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
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Wild salmon under threat as numbers and diversity fall
23 February 2021 | By
A team of researchers have noted a decline in wild salmon population and diversity in Canada over the last century.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
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Lorries drivers protest against Brexit delays with demo on Whitehall
Seafood firms affected by the increased Brexit bureaucracy expressed their frustration at the government for what they see as a lack of support over border delays.
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I’ll take my mussels with a side of microplastic
According to researchers from Germany, the microplastics found in the popular mollusc could be an indicator of how polluted the oceans are around them.
