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With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
The on-going cholera outbreak in Malawi has seen the Ministry of Health prohibit the sale of food in schools, instead urging parents to make homemade lunches for students.
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
Jaclyn Bowen discusses some of the most common ways contaminants can – and have – made their way into baby milk.
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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.
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
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.
Susan Brownlow reflects on the persistent problem of foodborne contamination across the globe and current best practice for addressing it.
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
