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Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.
In a society where consumers are fed stories a plenty about contamination, fraud and miscommunicated allergens in their food, the need for consumer trust in the food supply chain has never been greater. In a bid to get ahead of social media scepticism, Chris Elliott and Connor Black outline why…
The pasteurization of milk is said to carry benefits, such as the prevention of pathogens, but some argue that the process destroys key benefits in milk. Here, Chris Elliott, Javier Lou Franco and Joost Nelis from Queen's University Belfast discuss.
Breweries in the EU are reported to throw out around 3.4 million tonnes of unspent grain every year, weighing the equivalent of 500,000 elephants.
New Food is hosting a live Twitter debate on 23 October 2019 at 3pm BST to discuss: 'What's the hardest type of food fraud to detect?"
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, alongside Professor Moira Dean and Postgraduate Research Student, Kelsey Robson, of Queen’s University, Belfast, explore food fraud in parallel supply chains and the consequences of such illegal actions.
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.