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In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
Professor Chiara Cordero discusses the latest application of her team’s AI smelling machine as methods are developed to measure quality in hazelnuts, a consumer favourite in sweets and chocolates.
Expert insight into preventing microbial contamination, while the University of Sussex's Erik Millstone looks at the impacts on food safety following the UK's departure from the EU, plus so much more in this Food Safety supplement.
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
Chris Elliott takes a moment to reflect on two of the key themes of the Food Safety Conference – food security and accessibility – and shines a light on the excellent work of FareShare in helping to create a fairer and less wasteful industry.
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
17 October 2022 | By
Natural is an increasingly sought-after characteristic yet incredibly difficult to define in the food industry. So then, what exactly constitutes natural food? New Food’s Grace Galler investigates…
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
Kevin Fagan highlights the challenges faced by the lobster industry during the pandemic, and paints an optimistic picture of its future.
With fewer than 50 days to go until COP27, all eyes are on Egypt, with world leaders getting ready to gather to discuss and evaluate their progress on climate action and limiting global temperature increase to 1.5C.
Professor Chris Elliott expresses concern over the decisions being made under the Truss ministry and the potential ripple effects it will have on our food system and environment for years to come.
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
With the pound crashing against the dollar and interest rate hikes surely on the horizon, Joshua Minchin examines what this all means for the food and beverage industry.
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
