More Regulation, labelling & compliance – Page 11
-
ArticleNew Food Issue 3 2023
Issue 3 2023 of New Food is out now - download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
-
Podcast
Change at the FDA... Deputy Commissioner Announced!
Josh and Grace speak to Steven Mandernach about the appointment of James "Jim" Jones as Deputy Commissioner for the Human Foods Program and whether he thinks he is the right man for the job.
-
ArticleLeading the charge against food crime
From fake alcohol to potentially fatal substances sold as diet pills; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is tackling food crime.
-
Article
Fukushima fallout: Is your sushi safe?
Professor Chris Elliott talks sushi in his latest column for New Food, after the Japanese Government announced the release of wastewater from Fukushima into the Pacific Ocean.
-
Podcast
Episode 43: Living with food allergies - Part Three
In the third and final part of our "Living with food allergies" podcast series, Grace and Josh talk to Tanya Ednan-Laperouse where she gives a powerful testimony regarding the tragic death of her daughter following a fatal allergic reaction and speaks about the important of Natasha's Law.
-
ArticleThe Food Integrity Report by New Food
Get a taste of Food Integrity Global 2023: Dive into expert insights on food safety, sustainability, and innovation. Download the Food Integrity Report now.
-
Podcast
Episode 43: Living with food allergies - Part Two
In part two of our allergens podcast series, Josh and Grace talk to Liljia Polo-Richards about how her business Allergy Companions Ltd supports those living with food hypersensitivity, as well as why she thinks "may contain" warnings are a "cop-out" when it comes to allergen signposting.
-
Podcast
Episode 43: Living with food allergies - Part One
In part one of New Food's allergen podcast special, Josh and Grace discuss key takeaways from the "Catering for Allergens" event and talk to Iain Ferris, Liljia Polo-Richards and Lisa Winnall about removing the "fear factor" from the hospitality sector when it comes to allergen safety.
-
ArticleAre rice shortages on the horizon?
Will we be facing shortages of rice in the near future? Professor Chris Elliott examines the impact of the Indian rice export ban and reveals some shocking findings...
-
ArticleRefocusing on quality to strengthen consumer trust
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
-
ArticleIs the wait nearly over for FDA updates?
Reporting on what Donald Prater from the FDA has to say about updates at the Administration, Grace Galler highlights key takeaways from his talk at IAFP 2023.
-
ArticleThe most important new food legislation for a generation?
Professor Chris Elliott reveals what he thinks is the most important piece of legislation for a long time is and explains its impact on the food and beverage sector.
-
ArticleGetting novel foods to market
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
-
ArticleLipids: essential nutrients in our diet
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
-
ArticleThe FSA Food Law Code of Practice: Explained
The FSA explains its new Food Law Code of Practice in more detail and answers some of the key you have about how it will impact the food and beverage industry.
-
Podcast
Episode 41 - Do we treat dairy farmers fairly?
Are dairy farmers valued properly in our food system? Josh and Grace speak to a farmer from the dairy capital of the US to find out.
-
Article
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
-
ArticleHow the food industry can transform the national diet
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
-
ArticleAdapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
-
ArticleCould fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.