The link between probiotics and a healthy microbiome
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
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Articles
MALDI-TOF MS for species identification in single laboratories or laboratory networks
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
Mexican papaya industry – a model for sector-wide food safety evolution
A beacon of good practice, the Mexican papaya industry took criticism on the chin and faced its shortcomings with honesty and transparency. The result is a robust well-informed system that aims to provide safe fruits to millions of consumers. Emily Griep advises fellow industry sectors to take note.
Almond production: boosting traceability through innovation
With consumers becoming increasingly aware of their food’s field-to-fork journey, David Carvalho, CEO of Veracruz Almonds, explains how the latest agritech innovations can help boost traceability and transparency of the whole food production process.
The ingredient you’ll need to conquer the ‘natural’ food and drink trend
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
Food industry is perfectly placed to meet phosphorus challenge
Are you aware that the world’s phosphorus cycle is one such issue that’s wreaking far-reaching havoc? Professor Bryan Spears at the UK Centre for Ecology & Hydrology explains what the food industry can do to help.
Promising opportunities for fish by-products
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
Why mycoprotein looks set to take a chunk of the plant-based market
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
The answer to world food security?
Sajad Mahmood, CEO of the food poverty charity, Charity Right, gives his take on some of the current popular solutions for solving food insecurity.
How the wine industry can adapt to desertification
With droughts predicted to become increasingly severe and frequent, how can the wine industry adapt to these changing conditions? Nenad Trifunovic reflects on the challenges the wine industry is facing.
What are the food safety experts worried about?
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
Non-invasive technology to aid global food security
Colleagues from SMART DiSTAP in Singapore share how their non-invasive plant health monitoring technology can be used to improve crop yields to help combat global food insecurity.
Black Project: Denver’s top secret(ish) brewery
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
What to expect at Food Safety Conference 2022
The New Food editorial team guide you through two action-packed days of content at The Food safety Conference 2022.
Street food in the US
If you’ve visited the US, you’ll likely have experienced the delights the food trucks have to offer. Here New Food finds out how these meals on wheels became so embedded in the country’s culture and some of the most successful businesses among them.
