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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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Shelf life
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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.
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Why existing VP/MAP guidance had to change…
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
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FSA revises vacuum packed meat shelf-life
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
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The 10-day VP/MAP rule
In an article written before today's announcement on VP/MAP from the FSA, David Lindars from the BMPA explains why the UK regulation needed a change...
whitepaper
Application Note: Shelf Life Simplified: A Water Activity Based Approach
The shelf life of a product is defined as the practical time that it remains desirable to consumers.
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Electronic nose app could judge whether meat is safe to eat or not
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.
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Food loss and waste is more than a consumer issue, it’s an industry problem
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.
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Antimicrobial packaging
How can antimicrobial packaging benefit food safety and the environment? Clelia Covino, PhD student, explains the inner workings and advantages...
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BMPA provides evidence that UK red meat shelf life can be safely extended
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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Food waste in the US – what’s on the menu?
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.
