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Following Tesco’s hefty food safety fine last month for out-of-date food offences, Richard Reichman reflects on the reasons behind the sentencing and why it will serve as a regulatory compliance warning for all businesses.
Introducing the eye catching dragon fruit - a delight to our senses and health alike, as Tania Dey explains.
Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
This week, Chris Elliott looks at the pending trade deal with Australia and warns that the UK’s farming sector might well be the sacrificial lamb, as he fears promises will be broken.
Andy Howard explains the importance of properly training staff in food-grade lubricants and the consequences that can result from inadequate application.
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
In a comprehensive webinar, sponsored by LGC Standards, three specialists shared their expertise in the proficient prevention of food fraud, offering a global perspective on testing, monitoring and verification.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
The tragic death of Owen Carey in 2017 has prompted more conversations within the food industry around legislation to make allergen information clearer on restaurant menus. But is this the best way to keep food hypersensitive consumers safe?
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Despite growing profits and rising share prices, Japanese seafood companies are less financially healthy than they seem. To avoid suffering the impact of overfishing and maintain growth, they must switch to sustainable strategies, writes François Mosnier, Financial Research Analyst at Planet Tracker.
