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Three UK food and drink innovators to watch

5 July 2022 | By Bethan Grylls (New Food)

Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.

Coping with labour shortages for mushroom picking

5 July 2022 | By Daniel Dajewski

Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.

Will this be the most expensive Fourth of July yet?

4 July 2022 | By Joshua Minchin (New Food)

As the US celebrates 246 years of independence, this year could mark one of the most expensive Fourth of July holidays in memory as consumers feel the squeeze of inflation.

Advanced GC-MS technology for the ultra-trace quantitation of pesticides in baby foods

4 July 2022 | By Francisco José Díaz-Galiano, Guillermo García Gallego

With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.

Will the death of home economics be the death of us?

4 July 2022 | By David Wheeler

An archaic approach to home economics leaves the food and beverage sector vulnerable to disease outbreaks but a new educational curriculum aims to help. Fostering understanding of the biology behind proper hygiene and sanitation in food service kitchens can go a long way towards keeping us healthy.

Sustainability: Even small changes can make big differences

1 July 2022 | By Brith Isaksson

Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.

Should plastic gum base be replaced with a plant-based alternative?

1 July 2022 | By Bethan Grylls (New Food)

With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.

Smokey the steer: The surprising role of cattle in community fire safety

1 July 2022 | By Amie Peck

Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.

Common microbial inhibitors, challenging food matrices and the importance of matrix verification

1 July 2022 | By Dr Gabriel C Sanglay

Dr Gabe Sanglay discusses the top list of microbial inhibitors the US-based Nestle lab encounters that can affect food safety and quality, and how it ensures accurate results time after time.

Food security in developing countries – the challenges and solutions

30 June 2022 | By Muhammad Sheraz

Muhammad Sheraz discusses the key points highlighted at the International Food Security Forum in Almaty, Kazakhstan , and ways in which progress is being made to ensure food security is strengthened in Central Asia, Africa and the Middle East.

Sustainable diets: how to ‘meat’ in the middle

30 June 2022 | By Emily Ouma

Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.

A loud call for harmonised sustainability labelling

29 June 2022 | By Chris Elliott

Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.

Taking control of our brain through diet

29 June 2022 | By Denis Burdakov

Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.

Feeding chicken in a low-carbon world

28 June 2022 | By Brian Kenyon

Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.

Q&A Roundtable – Food Integrity

28 June 2022 | By New Food

Three key figures in the industry discuss the biggest challenges in food safety and fraud, exploring how food integrity has evolved and anticipated future issues.

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