Q&A with 2 Sisters’ Helen Sisson: “I’m continually learning”
Helen Sisson, Group Technical Director at Birmingham-based food manufacturer, 2 Sisters Food Group, tells New Food about her role within the company.
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Articles
Nitrite-free bacon: making the dream a reality at Finnebrogue Artisan
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Cheese supplier halves waste
Eurilait has halved waste and saved a significant value in the last year following the implementation of supply chain planning software.
Challenging issues for vegan and vegetarian food manufacturers
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
Time to rethink the shelf-life rule?
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.
Protecting intellectual property in the food and drink industry
Laura Clews looks at the world of patents and intellectual property rights.
The impact of Brexit uncertainties on UK food and drink exporters
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.
Protected food names: what happens after Brexit?
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. .
Featured Article: Contaminants
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.
Featured article: Blockchain Technology
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...
Ingredients In-Depth Focus 2019
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.
Towards healthier meat products
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.
Cannabis-related patent filings in the f&b market – who’s ahead of the game?
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…
Food Grade Lubricants & Food Processing In-Depth Focus 2019
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.
Food Safety In-Depth Focus 2019
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.
