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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.
Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
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.
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
The study explored whether the physical distance of livestock from bodies of water would prevent the spread of antibiotic-resistant bacteria in field runoff.
Aerosol droplets and cross-contamination risks in the food industry. By Christine Faille and Erwan Billet.
The World Health Organization (WHO) is seeking experts to advise work in the future of food safety and the establishment of a global taskforce on food safety.
The European Commission is reviewing whether CBD should be classified as a narcotic. Dr Parveen Bhatarah, Head of Regulatory and Compliance Unit at The Association of the Cannabinoid Industry, explains the impact this could have on both the European and UK markets.
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
The FAO/WHO assessment revealed that there have been a series of pandemic outbreaks of V. parahaemolyticus foodborne illnesses due to the consumption of seafood and outbreaks have occurred in regions of the world where it was previously unreported.
Despite sugar content remaining high and varying considerably in many soft drinks, data obtained from Action on Sugar suggests that the soft drinks levy has generally seen success. Katharine Jenner explains.
Lubricants can be directly incorporated into food through leakage from gearboxes, seals and shafts. However, Denis Treacy of Culture Compass Ltd explains how there are further routes that contamination can occur.
The rural poor in Ethiopia tend to live near lower-quality markets that sell food at high prices, impacting the health of children, a study from the International Food Policy Research Institute has found.
