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What are the food safety experts worried about?
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
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Research & development
news
Mealworm seasoning, sir?
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
article
Non-invasive technology to aid global food security
Colleagues from SMART DiSTAP in Singapore share how their non-invasive plant health monitoring technology can be used to improve crop yields to help combat global food insecurity.
news
Consumers exposed to potentially harmful lead shot in pheasants
It’s not uncommon to find some shotgun pellets in your pheasant, but could consumers be eating too much lead inadvertently?
article
Sweetener industry trends and new formulations
HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
news
New treatment could prevent anaphylactic reactions
A new treatment could prevent hypersensitive consumers from having dangerous anaphylactic reactions if they consume an allergen by replacing important gut bacteria.
news
Queen’s University Belfast announces Denis Lynn scholarship
Denis Lynn founded on of Northern Ireland’s most successful food manufacturers and non-profit organisation Foundation Earth.
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Bioactives: Redefining healthy ageing with food
Dr Catherine Kwik-Uribe, Vice President, Scientific & Regulatory Affairs and Scientific Research from Mars Edge shares the initial findings of an in-depth study into our ageing global population; highlighting key takeaways regarding the health benefits of bioactives in our diet.
news
Risk to global food security remains despite Ukraine grain deal
The world could be heading for a period of political instability and violence, after research suggested the effects of the food crisis could be more pronounced than previously thought.
podcast
Episode 28 – Sustainable seafood
The New Food team are here to discuss the future of seafood and the exciting projects EIT Food are working on.
news
Could this new technology change food safety forever?
An exciting new technology emerging out of Penn State University could revolutionise the way we keep food safe, as researchers experiment with pulsed light to kill pathogens.
article
Ingredients – protein and fruit
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
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The hunt for more sustainable agriculture
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
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Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
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How can we solve water scarcity?
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
