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21 May 2018 | By George Smith (New Food)
Researchers using a novel technique to distinguish between superior Arabica coffee and cheaper Robusta have uncovered a pattern of adulteration. Ten per cent of the ground roast coffee boasting pure Arabica contained significant levels of Robusta, the team from the Quadram Institute in Norwich found. Distinguishing between the two types…
17 May 2018 | By Sean Crossey (Arc-Net)
What benefits might blockchain bring to the food and beverage industry? Sean Crossey investigates...
26 April 2018 | By George Smith (New Food)
From Moroccan saffron to Cameroonian pepper, the FAO-EBRD study highlights the multiple benefits of geographical indication labelling.
25 April 2018 | By George Smith (New Food)
Figures from the latest haul in the joint Europol-INTERPOL investigation into counterfeit and substandard food has revealed how prevalent crime remains within the worldwide food system.
5 April 2018 | By George Smith (New Food)
A science-based traceability system is needed to combat the growing international problem of food fraud in the seafood industry, according to a new report by the FAO.
19 March 2018 | By Mike Stones (New Food)
The Food Industry Intelligence Network (FIIN) helps to beat food fraud by sharing information more effectively, says its co-chair Helen Sisson in this video interview filmed at New Food’s Food Fraud 2018 conference.
15 March 2018 | By Mike Stones (New Food)
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
13 March 2018 | By George Smith (New Food)
Responding to consumer concerns about food quality and food fraud, the European Commission has launched a "Knowledge Centre", operated by the Joint Research Centre.
7 March 2018 | By George Smith (New Food)
Chicken has been plucked as the first product to go on blockchain in an innovative step by a major French retailer. More products, such as eggs and mince, are set to follow.
5 March 2018 | By Anna Lambert (New Food)
Leading scientist and seafood expert Petter Olsen explained to a packed audience why supply chain mapping is so vital and why blockchain - though exciting - has its limitations.
2 March 2018 | By George Smith (New Food)
Increased demand for certain medicinal plants for health foods has created a new and lucrative market for fraudsters. Researchers have developed a new lock and key technique to fight this ever-growing species of fraud.
1 March 2018 | By George Smith (New Food)
Professor Samuel Godefroy warned that regulatory authorities must move on from simply responding when there is a crisis created by food fraud and take a more preventative approach.
1 March 2018 | By Mike Stones (New Food)
Food Fraud 2018 chairman Professor Chris Elliott's opening remarks set out the scale of the growing global food fraud threat.
26 February 2018 | By George Smith (New Food)
Consumers are hesitant to embrace innovation due to hostility towards science, Europe's food safety commissioner has said at an event hosted by an Italian consulting firm.
16 February 2018 | By Arundhati Kasbekar | Senior Manager - Regulatory Affairs | Freyr
Arundhati Kasbekar of global regulatory solution provider Freyr talks us through the main safety issues that the entire food industry is expected to face over the next 12 months.
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