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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.
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.
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
The BMPA says that unless vaccines are distributed among the UK’s food workers, the country’s supermarkets could soon see shortages.
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.
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.
Research has highlighted reticence from the global food and beverage industry to fully get behind public health guidance aimed at tackling NCDs.
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.
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.
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.
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.
Some premium tea bags leave billions of invisible microscopic plastic particles after being heated, new research suggests.
