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Ensuring food safety in a Net Zero world
In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.
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Frozen Foods
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Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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The case for vaccinating key food workers
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
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Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
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UK E. coli outbreak report published as USA investigates cases
Scientists have praised UK response to E. coli outbreak, for which whole genome sequencing played an integral role. Meanwhile, the states tackles it own case of STEC.
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Nine dead after eating noodles from freezer
Following the death of nine people within the same family, the Chinese National Health Commission has warned of the dangers of eating certain fermented foods.
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Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
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Frozen food demand will continue beyond the pandemic, suggests survey
A consumer study, commissioned by the American Frozen Food Institute (AFFI), has found that the surge in demand for frozen food is due to returning buyers as well as first-time buyers.
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The fight against Listeria in frozen food
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
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Food producer reports huge rise in sales of freeze-dried ingredients
A European food producer, European Freeze Dry, has reported an almost 1,800 percent rise in sales of its freeze-dried vegan and plant protein range amidst changing consumer demands.
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Research shows freeze-dried berry powders act as ice cream stabilisers
The research, from the US Department of Agriculture’s (USDA) Agricultural Research Service (ARS), showed that freeze-dried strawberry powder acted as the best berry powder ice cream stabiliser.
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Research evaluates food safety programmes by frozen food industry
The research used a survey tool to analyse the environmental monitoring practices being implemented across the frozen food industry to prevent and control Listeria monocytogenes.
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Researchers develop tool to understand listeriosis risk in frozen foods
Cornell's research on Listeria monocytogenes (Lm) will continue throughout 2020 with the aim to provide a better understanding of Lm prevalence in frozen food facilities and related risk assessment.
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Could frozen foods help reduce food waste?
With more than one billion tonnes of food wasted every year and a growing global population, devising ways to combat food waste is of the utmost important. Darcy Simonis, Food and Beverage Segment Network Leader at ABB, believes frozen foods hold the answer.
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Traceability and convenience factors drive frozen crustaceans market
Global demand for frozen crustaceans has increased significantly in recent years and the trend is expected to continue, according to a recent report.
