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UK regulation currently states that red meat should have a shelf life of no longer than 10 days, but a BMPA study has provided evidence which reportedly proves it is safe to extend this.
Food waste expert Shannon Bergstrom reflects on the current state of food loss and waste in the US and discusses some of the recent changes that are predicted to foster positive results.
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.
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.
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
Chief Executive of the Food Safety Authority of Ireland, expresses concerns over illegal food business operators looking to take advantage in pandemic.
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.
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
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.
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
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.
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.
Three leading food specialists say healthy eating is as important as social distancing in the fight against the novel coronavirus, COVID-19.
Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.
