Emerging risks from emerging proteins
Professor Chris Elliott raises concern over the potential for mass food recalls and allergic reactions, as we see an increase demand in alternatives proteins, including plant-based and insects.
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Articles
Mythbreakers: Is coffee bad for your heart?
Is coffee bad for your heart? Dr Langer of the Institute for Scientific Information on Coffee takes this popular myth to task and offers some hope for the coffee-lovers around the world.
Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
Three Thanksgiving food stories you might have missed
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Comprehensive pesticide analysis with high-resolution mass spectrometry
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
Bia Analytical: Life in the lab
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
The building blocks of food genomic analysis
In an insightful article from Eurofins Genomics’ Nina Constantine, New Food finds out what happens to food samples in its genomics lab.
Chilled foods: walking a tight rope
Ronan Gormley reports on chilled foods and aspects of their production and distribution.
How to build a culture of food safety
Jeannie Shaughnessy, CEO of PTNPA, explores what it takes to create a food safety culture and why it matters, offering helpful insights along the way.
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.
Could this lab technique be a key breakthrough in food safety?
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.
Reducing food waste with art
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.
Assessing the food allergy landscape in Canada
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.
Lab-grown meat’s commercial future
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…
