The Cold Chain Federation has written to various members of the UK Government seeking urgent reassurance that the cold chains will be treated as a critical industry beyond March 2023.
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In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
The Cold Chain Federation announced its new Vice President, reported on its progress over the last year, and shared information on its upcoming conference during its annual general meeting.
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
New Food hears about the potential of hemp as a meat analogue from Victory Hemp, and gets the regulatory lowdown from Jörg Konetzki.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.