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.
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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.
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?
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.