Processing environment monitoring
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
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Articles
Would Owen’s Law save lives?
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?
Mitigating mycotoxin risk in finished products
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.
How will UK Government’s new health Bill impact the food sector and consumer?
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.
Seven misconceptions about food-grade lubricants
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
Myth Breakers – Picking mould off bread is fine…right?
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Overfishing spells trouble for the Japanese seafood sector
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.
The legacy of Denis Lynn
Following the tragic loss of entrepreneur, Denis Lynn, Professor Chris Elliott highlights some of his most important innovations and how he helped change the food sector for the better.
The new chocolate bar?
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
The untapped opportunity of the halal market
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
How takeaways during COVID-19 have solved one problem and created another
Sohrab Kazemahvazi raises concerns over the superfluous use of plastics in some takeaway services and highlights the consumer-led demand for less plastic packaging.
Nutritional tips to stay fit and healthy during Ramadan
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
Cleaning programmes and coronavirus control – what lessons have we learnt?
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
How can restaurants increase confidence for hypersensitive consumers?
New Food’s Joshua Minchin asked two allergy influencers what causes them stress when it comes to eating out, and what good restaurants do well to make them feel safe and comfortable.
