Food Safety In-depth Focus – February 2021
Our latest Food Safety In-depth Focus discusses seaweed analysis and rice fraud.
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Articles
Cannabidiol: a legal food ingredient for 2021?
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
Could AI ease food security fears?
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
Stop stereotyping gin!
Gin has traditionally been classed as a woman’s drink, but its recent resurgence proves its appeal has widened significantly. Here, one researcher reflects on the brands that are overlooking this change, perhaps to their detriment.
New Food Issue 1 2021
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
COVID-19 and its impact on the food system
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Taking on e-commerce food crime
Julie Pierce, FSA Director for Wales, Information and Science, responds to Prof Chris Elliott’s call to share what the government is doing to regulate the online food industry.
2021 food colour trends to watch out for…
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
The case for vaccinating key food workers
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
An Economical Approach To Acute Packaging Issues
In the race to stay competitive, food producers are constantly working to adapt to changing market conditions.
Behind bars: reflecting on chocolate production and what the future might hold
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
Have your say on the new gene-edited food consultation
Robin May, Chief Scientific Advisor at The Food Standards Agency (FSA), discusses DEFRA’s consultation into the regulation of genetic technologies and urges the public’s participation in the scheme.
Brazil’s biodiversity and technology focus will drive trade with the UK
Global food expert Marcos Fava Neves explains why Brazil is well-placed to become a key trading partner with the UK when it comes to providing sustainable and competitively priced food.
An invitation for food fraud
Professor Chris Elliott stresses his frustration over a lack of regulation for food sold online – a problem he has been flagging for some time – and calls for the FSA to share how it intends to address the issue.
