article
Are vegetable oils the biggest food fraud risk?
Professor Chris Elliott delves into why vegetable oils are particularly prone to food fraud, examining historical cases, current vulnerabilities, and potential solutions.
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Traceability
podcast
Episode 52: Committing to ethical sourcing Part 2 with Waleed Nasir and Grant Lang
In the second episode of our ethical sourcing mini podcast series, the New Food team speaks to Cargill and Mozzo Coffee about how both companies are investing in the people behind their chocolate and coffee products.
news
Researchers find flaws in pork labelling schemes
Pork labelling schemes are “not helpful” when it comes to helping consumers making informed buying choices, according to researchers from various universities.
article
The meat of the matter: how livestock fared at COP28
Michael Victor reveals the ways in which COP28 prioritised food and agriculture, highlighting crucial links between climate change, farming, and the need for nuanced solutions.
article
MALDI Biotyper: the future of food quality and safety
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
article
The path to food safety and transparency
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
news
ADM shares strides in global regenerative agriculture
30 November 2023 | By
Sharing the work it has been doing in the way of sustainability, ADM has unveiled its first annual report showcasing its global regenerative agricultural efforts.
article
Food Safety – Digital traceability and fermentation safety
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
article
Food fraud: An update direct from the horse’s mouth
Professor Chris Elliott talks through discussions had at Food Integrity Global and highlights improved food fraud detection, Brexit's impact, climate change challenges, and the need for innovation in the sector.
news
New technology cuts bacterial testing to one hour, scientists claim
Researchers claim that they have created technology that “accurately measures viable bacteria in food within one hour” rather than the typical two days.
article
Toxin free food? Health risks for our food.
In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
article
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
article
The Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
article
The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
article
Transparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
