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Doubling alcohol tax could have prevented 5,000 cancer deaths in Europe
The researchers have recommended that alcohol excise be increased in European countries to reduce cancer cases, where in many cases alcohol is not taxed at all.
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The World Health Organization (WHO)
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Applications of hyperspectral imaging in food safety
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
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More than half of consumers more focussed on food safety
On what is World Food Safety Day, taste and nutrition company Kerry has revealed research that suggests consumers are more conscious of food safety than ever after the COVID-19 pandemic.
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Cleaning programmes and coronavirus control – what lessons have we learnt?
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
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Cannabidiol: a legal food ingredient for 2021?
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
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COVID-19 and its impact on the food system
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
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BMPA calls for food factory workers to join COVID-19 jab priority list
The BMPA says that unless vaccines are distributed among the UK’s food workers, the country’s supermarkets could soon see shortages.
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Could trade deals scupper progress made in farm antibiotics?
Antibiotic usage on UK farms has been falling steadily, but the Alliance to Save Our Antibiotics fears this could be undone by future trade deals with countries that do not have such stringent regulation.
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Does CBD alleviate anxiety?
Despite little concrete evidence that CBD offers health benefits, more studies are beginning to emerge which would suggest that it might well do just that. Here we look at some of the latest research and guidance.
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Food and beverage industry resists measures to tackle NCDs
Research has highlighted reticence from the global food and beverage industry to fully get behind public health guidance aimed at tackling NCDs.
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A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
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Can food surface texture change consumer perceptions about healthiness?
Previous studies are said to have shown that packaging, labelling and the texture of a cup or plate can alter people's perception of food, but a new study has looked at how a food product itself can be perceived differently depending on its appearance.
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Changing food systems cause ‘double burden of malnutrition’, says report
A report published in The Lancet, in cooperation with the World Health Organization, has outlined how a crossover of global malnutrition and obesity, due to changing food systems, requires action from across the whole food system.
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Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
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Premium teabags leak microplastics, according to study
Some premium tea bags leave billions of invisible microscopic plastic particles after being heated, new research suggests.