More Food Safety & Integrity – Page 8
-
ArticleFuture guarding food
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
-
ArticleOur latest US industry report: State of the Industry
State of the Industry is a new food and beverage report that provides a comprehensive overview of the current state of the industry.
-
Podcast
Episode 38: Easter Special
Joshua Minchin and Grace Galler speak to the National Sheep Association about the popularity of lamb and to NOMO about its strategy behind innovating chocolate in the free-from and vegan categories.
-
ArticleThe best of alcohol, but without the headache
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the ...
-
ArticleGetting ‘free-from’ right
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
-
ArticleMore of the ugly iceberg has surfaced
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
-
ArticleEnsuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
-
ArticlePlant-based NPD? Don't jump the gun...
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to ...
-
ArticleSesame: the latest top allergen on the block
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
-
ArticleThree actions to stop more food fraud scandals
Professor Chris Elliott reflects on the most recent food fraud case to sweep the food and beverage industry, and calls for clear actions points to prevent anymore.
-
ArticleRethinking food recalls in the US
Vanessa Coffman offers highlights of the panel session New Food hosted at its 2022 Food Safety Conference which discussed the potential pitfalls of current recall systems.
-
ArticleBrexit: taking food safety with us
Food businesses are waiting on tenterhooks to see what changes the UK Government will make to regulations and standards following Brexit. But how are food safety bodies such as the FSA planning to mitigate industry pressures?
-
ArticleFood Safety - Rethinking recalls and mycotoxin analysis
Download our in-depth focus on food safety to get expert insight from two foremost food industry experts on mycotoxin analysis and product recalls.
-
ArticleNew Food Issue 1 2023
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
-
ArticleBeyond gluten-free: Why coeliac disease requires more attention
New Food’s Grace Galler hears from Helen North about why the Gluten Free Accreditation Scheme is a step in the right direction for raising awareness for coeliac disease.
-
VideoWebinar: Discussion on the WHO latest findings on microplastics
Three experts on microplastics discuss the latest findings from the WHO in this webinar co-hosted the American Chemistry Council and ILSI Europe.
-
ArticleThe Heptagon of Food Quality
One person’s idea of quality can be very different to another’s. Here, Filippo Renga and Chiara Corbo from Smart AgriFood Observatory share how best to capitalise on your brand’s unique qualities.
-
ArticleTales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
-
ArticleGrowing evidence to ban the use of nitrites from our meat
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
-
Podcast
Episode 35: The big 2023 preview...ft. Professor Chris Elliott
Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.