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World Health Organization (WHO)
A single threshold for the precautionary labelling of all food allergens would make things much easier for food-allergic consumers and the food industry…or would it? Expert food consultant, Dr Bert Popping, reflects on the problems associated with these recent proposals.
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
Action Against Hunger marketing executive director Jean-Michel Grand shares insight into how the hospitality industry is helping to tackle the hunger crisis through its Love Food Give Food campaign and discusses some ongoing challenges.
In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
The global meat company Tyson Foods has garnered the expertise of five panelists from across the healthcare spectrum to publish a guidance report for the food industry.
Swedish organisation Axfoundation has developed a document designed to ensure responsible animal husbandry and reduce the unnecessary use of antibiotics in livestock.
Despite this unmitigated success, the vast majority of countries that experience heart coronary disease due to trans fats have far failed to eliminate the ingredient.