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Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
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.
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
The CBD sector is notoriously confusing. Here, the Association for the Cannabinoid Industry offers sound advice for staying ahead and remaining compliant.
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
The UK Food Standards Agency (FSA) has published its final Year 4 report on campylobacter spp. in UK-produced whole fresh chicken, finding a stark contrast between levels of retailer.
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
Stanley Chia explains why it's vital to stay on top of these key issues.
There have been a number of recent product recalls in the UK that centre on the lack of control of psychrotrophic C. botulinum in a range of food products. These recalls do not necessarily mean that C.botulinum has been found in the implicated products, but rather, the specific control factors…
From providing analytical data on the quality of a product or production process to providing critical information for research and development, laboratory testing is an intrinsic component of compliance with food regulations to promote public health and the safety of consumers. Simon Wood takes an in-depth look at this vital…
21 September 2016 | By Imperial College London
Feeding babies egg and peanut may reduce their risk of developing food allergies, finds a new study from Imperial College London...
