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Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
Laura Clews looks at the world of patents and intellectual property rights.
The Food and Drink Exporters Association (FDEA) works closely with companies of all sizes who trade internationally. Here, it assesses the impact of current uncertainty on its members.
Food and drink producers in the UK who have applied for ‘protected food name’ status, or are considering doing so in the future, may need to seek specialist advice about how these might be affected after Brexit, says Fiona McBride, partner and trade mark attorney at European intellectual property firm, Withers & Rogers LLP. .
Will Munro from Food Standards Scotland and Silvia Gratz from The Rowett Institute present a review of a workshop held in 2018, which aimed to capture views from different stakeholders on the current state of mycotoxin monitoring in Scotland and beyond, and identify potential areas of concern.
Rob Chester, Managing Director of Food at NSF International in the UK, considers how much progress we have made with technology, specifically blockchain, for food safety in the last year and advises that we need to stop talking the talk and start walking the walk...
In this issue: what the data on recent patent filings can tell us about current commitment to the cannabis edibles market, and how recent innovations in the meat-product sector could lead to better, healthier meat.
Hanne Christine Bertram, Line Hjelm, Rebekka Thøgersen, Nina Eggers and Line Ahm Mielby of the Department of Food Science, Aarhus University, Denmark look at recent innovations in the meat product sector, with particular emphasis on hybridised products and nutri-functionality by metabolomics.
As legalisation for recreational marijuana gathers pace across the globe, there’s a once-in-a-generation opportunity for food and beverage companies to establish themselves as dominant players in one of the potentially fastest-growing sectors: edibles and beverages. Paul Bremner asks if there is more that they could be doing, however, to be…
This In-Depth Focus features an overview of the global food grade lubricant market and a look at how the Basque Country is preserving its prized tuna fishing industry.
Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.
Issue 1 2019 of New Food is available to read online, featuring stories on cannabis patents, the future for agribusiness post-Brexit, and Blockchain technology.
The Basque Country is combining centuries of knowledge with the very latest technology to sustain its prized fishing industry. Jenny Linford reports.
Failure to anticipate the food safety risks that can arise when acquiring companies – especially less mature ones – has led to production stoppages, product downgrades, dramatically higher costs, and severe reputational damage. Quincy Lissaur of not-forprofi t organisation SSAFE explains why food safety should never be an afterthought for…
Mayank Sharma offers an overview of the global food grade lubricant market, points out recent developments and highlights key factors that will impact its future growth.
