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Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
The concept of organic farming began in the early 20th century as a way to combat erosion and soil depletion,1 and was originally referred to as ‘humus farming’, with an emphasis on ‘feeding the soil’. In this article Kitty Broihier, MS, RD, LD and Allison Stowell, MS, RD, CDN, from…
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
Roy Manuell, Junior Editor of New Food, brings you a 21st Century update on developments and improvements in food safety.
Claiming ‘naturalness’ for food and beverages remains an unbroken trend. Nils Wolfgang Bings offers further comment on the issue.
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
Phillip Crosby, Joseph Juran and others have estimated that the cost of poor process control (poor quality) can range from 15-40% of business cost1–6. The cost to eliminate a failure (defect) in the customer phase is five times greater than at the development or manufacturing phase. In this article Larry…
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
Food regulations are needed to protect consumers. Existing regulations, however, may affect food security without any contribution to product safety and hence do not protect consumers. Moreover, laws and regulations differ between countries. In this article Huub Lelieveld, GHI-Association; c/o Department of Food Science and Technology, Universität für Bodenkultur discusses…
Food allergies and other food sensitivities are individualistic adverse reactions to foods. The hazard may be defined as the inadvertent consumption of a food allergen by a sensitive individual. In this article François Bourdichon, Food Safety Consultant, and Bert Pöpping, FOCOS discuss true food allergies (reproducible adverse reactions to a…
The UK food industry reacts to the General Election result.
Consumers are increasingly driven to understand more about the food they eat and its quality is often reliant on the responsible use of animal medicines.
"Only 33% of consumers trust food manufacturers to ensure that food is safe to eat." How safe actually is the food we consume? Sean Crossey at arc-net investigates...
Gavan Wafer, Head of Crime Operations at the National Food Crime Unit offers his insight into tackling food fraud in the 21st Century.
Airborne Honey has been owned and operated by the Bray family in South Canterbury for generations. It is one of the world’s most scientifically advanced honey companies with a deep practical knowledge of varietal characteristics...
