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As the demand for seafood foods rises, the need for sustainable practices becomes ever-more pressing. In the first of a new series, EIT Food’s CEO Dr Andy Zynga, emphases the urgent call for sustainable aquaculture – and what exactly that entails.
Jidesh Kumar explains how the Indian food safety authorities are beginning to enact regulations on vegan food in the country.
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
In the first of a new regular series, Dr Sepe Sehati looks at the opportunity for unintended consequences to emerge when innocuous looking policies are pushed through with little thought for the problems they might invite.
Human milk-based fortifiers are saving the lives of critically ill, premature infants in hospital neonatal intensive care units (NICUs). Does it matter how fortifiers are processed during manufacturing?
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
Following an insightful discussion around crisis management at Food Integrity 2022, Andrew Joret, Chairman of the British Egg Industry Council, highlights the robust food standards on which the Lion scheme is founded.
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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.
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.
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.
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.
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
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.
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.
