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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A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
The shelf life of a product is defined as the practical time that it remains desirable to consumers.
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
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.
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.