Five biases that make food unsafe
Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
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Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
Aly El Sheikha considers the possible use of PCR-DGGE as a tracing tool in the food supply chain as total transparency becomes ever more important.
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
In an interview with Ahmad Yehya, CEO and Co-Founder of Nabati Foods, Bethan Grylls learns about the rules surrounding food allergens in Canada and how the brand is helping to fill an important market gap.
New Food interviews the CEO of Matrix Meats to find out why Singapore is so ahead in the lab-grown meat game and how long it will take others to catch up…
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
Here, Fabien Robert highlights the importance of key foreign material management principles and introduces fast and effective tools to support root cause investigation.
Coca-Cola’s Chief Quality, Safety and Environment (QSE) Officer, Zoltan Syposs, highlights technology that could revolutionise the way manufacturers manage food safety risks.
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.