List view / Grid view
When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
Campaign pledges to meet nine sustainability commitments by 2025.
Stanley Chia explains why it's vital to stay on top of these key issues.
Chris Elliott voices his concerns regarding the UK’s food supply system and its increasing polarisation in terms of safety for members of society.
Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
This In-Depth Focus explores different methods for improving the quality of beer and wine, from the ingredients to the factory processes.
In this issue: Food Additives: consumers’ queries answered, and what lessons can be learnt in the wake of the South African listeriosis outbreak.
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
