Championing food safety culture in hemp
Rachael Kropp explains how Socati instils a food safety culture with a combination of collaboration and quality standards.
List view / Grid view
Articles
Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
In the bleak midwinter – why the UK’s food security could be at risk
Professor Chris Elliott has some grim predictions for the UK’s food supply this coming winter and calls on the UK Government to do more to protect the nation from empty shelves and price hikes.
The future of food manufacturing
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
Making protein out of thin air
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
A message from the FSA’s new Chair
The FSA’s new Chair, Susan Jebb, discusses her ideas about the agency’s role in helping deliver the government’s vision for a reformed food system.
Fishy business
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
Is the wine industry inclusive?
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
Big moments for food labels on the horizon
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
5 consumer behaviours that are reshaping food, beverage and supplement innovation
ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
Does carb-loading really help you run a marathon?
In the latest edition of Mythbreakers, Dr Adam Carey asks whether carb-loading can be beneficial to consumers, and offers important advice around choosing sports nutrition products that are upfront about their ingredients.
How to improve your food safety culture
Food safety expert, Wasi Asghar, examines the ways in which the senior management of food manufacturers can improve food safety culture.
Supporting parents on-the-go
As ‘normal’ life resumes, Danone's Clare Denham discusses how brands can support families looking for convenient and simple baby feeding solutions.
A botanical-based approach to keeping meat safe and fresh
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
Down with foodborne pathogens and antimicrobial resistance!
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
