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Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.
Carel du Marchie Sarvaas explains how innovations in animal health are serving up safer food and considers ways we might further improve quality standards in the future.
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
Siân Edmonds and Katrina Anderson of Osborne Clarke provide an update on UK regulation surrounding gene editing, as the UK begins to drift away from the EU in terms of how it governs this new technology.
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
Food tech writer, Pramod Bandara, shares some recent developments in automation that have helped food companies tackle the challenges of recent years.
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
In honour of World Water Day, PepsiCo and Keurig Dr Pepper have both announced a number of new innovations, investments and partnerships to help become more sustainable in their water use.
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
Automated LC-GC/FID determination and reporting of MOSH and MOAH in Food and Packaging extracts following DIN EN 16995:2017-08
High-pressure processing of food can effectively destroy harmful microorganisms and causes no extra food safety concerns compared to any other treatment, the EFSA has claimed.
