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Five allergen-related challenges facing the food industry
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
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Recall Roundup: Listeria and Salmonella alerts in US and Germany
This week's Recall Roundup features several pathogen alerts in the US and Germany, as well as undeclared allergen recalls in the UK.
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Corn stover used to clean up drinking water
Scientists in California have developed an efficient use for corn waste, which they claim can filter pollutants out of drinking water.
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A plan to address Canada’s problem of wasted food
A recent study in Canada has investigated the reasons for produce waste in farms, and pinpointed specific regulatory changes that could help prevent this frustrating occurrence and assuage the hunger plight for numerous families.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Call to arms for American artisan cheesemakers
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
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Drugs in the food supply – controlling contamination in imported poppy seeds
A recent study and petition by the Center for Science in the Public Interest (CSPI) has raised new questions about the safety of imported poppy seeds.
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Recall Roundup: Hepatitis, foreign objects and undeclared allergens…
This week's Recall Roundup features a Hepatitis A alert in the UK, as well as the risk of plastic contamination in Germany.
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How sustainable is tuna fishing?
The scientists behind a new study into the carbon footprint of tuna fishing claim that, in some cases, its carbon impact is comparable to that of land-based protein sources.
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Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
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FDA launches ‘Closer to Zero’ plan to reduce toxic elements in baby food
As part of the 'Closer to Zero' plan, the FDA says it will work with the industry to adopt better practices and set action levels.
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Recall Roundup: Foreign objects, Salmonella, and undeclared allergens…
This week's Recall Roundup features a Salmonella alert from a big UK retailer, as well as several foreign object related recalls and undeclared allergen alerts.
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Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
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Beef industry could cut emissions with land management strategies
New research suggests Brazil in particular could benefit from field management strategies, which could “drastically” reduce GHG emissions.
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Food tribes must find common ground to solve hunger and climate change
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
