List view / Grid view
A rising Body Mass Index (BMI), which evaluates weight in relation to height, and an increasing body height is said to lead to a marked increase in global calorie requirements.
Andre Adam, from FRAGOL AG, gives his insight into how food producers should incorporate food grade lubricants into their safety and hazard assessments in order to reduce the risk of food contamination.
When testing 50 packaged foods from six Asian grocery stores in Melbourne, researchers from James Cook University found that 46 percent of them contained undeclared allergens.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
The decision was made after The Canadian Food Inspection Agency allegedly received false or misleading information from the licence holders concerning E. coli lab results.
Researchers from the University of Colorado Anschutz Medical Campus reviewed 548 infant and toddler products for their nutritional content and the age of children targeted to consume the product, and found that those in pouches had lower nutritional value.
Mycotoxin control is still considered an issue, especially in developing countries. Here, Navneeta Kaul, member of PreScouter’s global scholar network, reviews biotechnology approaches to control and mitigate mycotoxin contamination.
A UK survey, which analysed both the sugar and calorie content of the largest available sizes of hot chocolates and seasonal lattes made with milk and milk alternatives by popular high street chains, allegedly revealed that certain seasonal beverages contain almost as much sugar as three cans of cola.
Mycotoxins are responsible for millions of human deaths each year and may be more present than one thinks, but how can the food and beverage industry, as well as consumers, avoid contact with these toxic organic compounds? Kate Harveston takes a look...
Despite low levels being recorded in the UK, mycotoxins are still said to still pose a risk for rumen function.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
New Food's Sam Mehmet spoke with Katleen Baert from the European Food Safety Authority (EFSA) to gain an understanding of the changing challenges with mycotoxins in Europe and how industry can look to prevent contamination.
A study has revealed that 29 percent of people categorised as obese or overweight would consider themselves food addicts. Kevin Sullivan, a sobriety coach and motivational speaker, explores how consumers and industry alike struggle to find a solution.
Natasha’s Law has been brought forward with the best of intentions. However, it is said to raise questions in terms of implementation and whether it is the best way to protect consumers. How can businesses, especially small independent operators, comply? Bob Witney discusses.
