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Following a recent trip to South East Asia, Professor Chris Elliott considers the role that nuclear science and technology can play in tackling food insecurity across the region, and shares his insight into current research and future opportunities in this space.
In the future, the gel could be taken orally to prevent blood alcohol levels from rising and acetaldehyde from damaging the body, limiting the cause of many health problems caused by excessive alcohol consumption.
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
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.
