Scientists develop technique to rapidly detect salmonella in food
The technique is said to reduce the time for determining whether food is contaminated with salmonella from a number of days to less than eight hours.
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EFSA expands food consumption database
The food consumption database is said to play a key role in the evaluation of the risks related to possible hazards in food, allowing estimates of consumers’ exposure to such hazards.
BfR provides coronavirus food safety advice
The German Federal Institute for Risk Assessment, a scientifically independent institution within the portfolio of the Federal Ministry of Food and Agriculture in Germany, has offered advice about the recent outbreak of coronavirus with regards to food imports and food consumption.
World food prices rose for fourth consecutive month in January 2020
The Food and Agricultural Organization of the United Nations (FAO) Food Price Index rose again in January 2020, mainly driven by increases in the costs of vegetable oils, sugar and wheat.
Can opinions determine the success of crop-disease control strategies?
To better understand how opinions affect the success of a control campaign, researchers coupled a mathematical model of the spread of a disease with a model of human behaviour that incorporates findings from a survey of growers.
Meat and seafood cell lines catalogue to be made available for scientists
Through a partnership between Kerafast Inc. and The Good Food Institute, the catalogue aims to provide information about cell lines, providing research tools for the production of sustainable animal-free meat and seafood.
Recall roundup: cookies, cattle feed, burger relish and yoghurts
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
Scientists develop high fibre white flour to produce ‘healthier white bread’
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
Tate & Lyle enters ingredients partnership with enzyme company Zymtronix
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
Soil Association report reveals 4.5 percent growth in UK organic market
After eight years of growth, organic sales have reached their highest ever value with £200 million spent each month on organic food and drink in the UK.
Scientists sequence the genome of basmati rice
Reading the basmati genome is said to provide clues for growing drought-tolerant and bacteria-resistant rice.
Ecuador adopts National Tuna Action Plan
The Plan aims to adopt clearer strategies for preserving the sustainability and traceability of tuna fish through methods such as the promotion of scientific research and education.
Plant-rich diet protects mice against foodborne infection, researchers find
Researchers have found that mice on a pectin-enriched diet had about 100 times less bacteria in the cecum compared to mice on a typical diet, reducing their susceptibility to foodborne illnesses.
Iceland trial to reduce fresh produce plastic packaging by 93 percent
The trial, which was launched in 33 stores, is expected to remove seven tonnes of plastic from Iceland's supply chain.
Report analyses the future of sustainability in the dairy industry
The report indicates that there is an urgent need for further cross-sector collaboration in order for the dairy industry to develop sustainably and ethically.
