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Watch this week’s 60 second news
24 September 2021 | By
Tune in to watch this week's main headlines impacting the food and beverage sector, delivered to you in a one minute video.
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Shelf life
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A botanical-based approach to keeping meat safe and fresh
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
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The latest news and stories around food safety
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
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Will labour shortages break the British meat industry?
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
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Lessons must be learned from FSA’s failed Russell Hume investigation
Professor Chris Elliott urges government to give the NFCU more authority when it comes to investigating cases of food crime and argues that the unit could have prevented the Russell Hume case from collapsing.
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Kerry purchases preservation specialist Niacet
Kerry hopes the acquisition of the preservative specialist will enhance its own food protection business and allow it to expand its product range to a broader market.
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I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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Nasty surprises may await following lockdown lifts
As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
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The Brexit issues leaving a bitter taste
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
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Why is our meat still being poisoned by nitrates?
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
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Lorries drivers protest against Brexit delays with demo on Whitehall
Seafood firms affected by the increased Brexit bureaucracy expressed their frustration at the government for what they see as a lack of support over border delays.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
