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Reducing food waste with antimicrobial packaging
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
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Whistleblow in confidence
With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
news
Longer lasting fresh fruit and vegetables
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
news
FSAI cracks down on illegal food operations
Chief Executive of the Food Safety Authority of Ireland, expresses concerns over illegal food business operators looking to take advantage in pandemic.
news
Researchers use Raman spectroscopy to speed up peanut breeding
The scientists demonstrated the use of Raman spectroscopy to quickly scan the levels of oleic acid in peanuts and to determine how resistant plants are to nematode pests.
webinar
Live Panel Discussion: Challenges and opportunities of the European baking sector
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
article
Q&A: IFST creates COVID-19 Advisory Group
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
article
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.
article
Reducing food waste takes innovation and a change in mindset
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
article
COVID-19: Let’s not have a repeat
In this first ever edition of Chris’ Corner, Professor Chris Elliott, ponders over how COVID-19 began and stresses the importance of basic hygiene and a global review on food safety.
news
“No need to panic,” says FDA
Against a backdrop of empty supermarket shelves and worldwide concern over food supplies during the COVID-19 outbreak, the FDA offers reassurance on US food safety and its supply chain.
news
Healthy eating crucial in fight against COVID-19
Three leading food specialists say healthy eating is as important as social distancing in the fight against the novel coronavirus, COVID-19.
podcast
Episode Seven: Covid-19 and the food & beverage market
Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.
article
Waste not, want not
New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
news
Chemists monitor plant gas ethylene as method to reduce food waste
Ethylene is a colourless, sweet-smelling gas emitted when flowers bloom and fruits ripen, which researchers have suggested is useful in preventing food spoilage if detected early.