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Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
A new study reveals the presence of toxic 'Forever Chemicals' in drinking water samples available for consumption across the UK and China.
A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
Scientists have discovered how tailoring light conditions in vertical farms could reduce energy costs and improve plant health. This breakthrough could help make vertical farming systems more sustainable and scalable, addressing the challenge of feeding a growing global population.
The Food Standards Agency (FSA) has issued an urgent warning for individuals with peanut allergies to avoid consuming foods containing mustard, mustard powder, or mustard flour.
UK-based OSY Group is piloting its innovative antimicrobial packaging technology across multiple global markets.
New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
Researchers from the University of Copenhagen have found that fluctuating coffee prices put mental pressure on Vietnamese farmers.
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
