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Professor Chris Elliott outlines how price increases are serving fraudulent activity and the ways in which food fraud is beginning to manifest in the UK using rice as a key example.
Professor Chris Elliott discusses the reasons behind the increasing food prices, which will leave many facing the difficult decision of whether to heat their homes or feed their families.
Join us for a presentation and interview with Silliker moderated by Mars Inc.’s Jerome Combrisson, as we find out how one can select the right food microbiology testing tools.
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
SCIEX’s Global Technical Leader for food and environmental presents a quantitative approach to testing for veterinary drug resides in food.
Dr Ernest Teye, Director of The Africa Centre for Food Fraud and Safety, underlines the importance of innovation in the fight against food fraud in sub-Saharan Africa and demonstrates recent progress in the region.
23 December 2021 | By
Read our latest selection of Application Notes to keep abreast of new methods, tools and updates from the leading solution providers.
This month's focus on food safety looks at food fraud in Africa, seafood transparency, recaps Food Integrity's microbiology panel, and whether bacteriophages and indoor farming can protect us from future outbreaks.
As companies work to meet seasonal demands, the risk of food fraud increases. Here’s some simple steps you can take to remain vigilant, according to NFCU’s Steve Smith.
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
The experts from Intact outline several common problems you may have come across when it comes to auditing and how to solve them.
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
Join us as we discuss key challenges facing the food industry and the regulations you need to know about.
