Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
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Articles
The bee’s knees in the fight against honey adulteration
Bee expert, Dr Peter Awram, outlines the benefits of magnetic resonance testing in the fight against honey fraud.
Antimicrobial packaging
How can antimicrobial packaging benefit food safety and the environment? Clelia Covino, PhD student, explains the inner workings and advantages...
Risk analysis and UK authorisation of substances in food and feed – what you need to know for January 2021
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
Judicial protection for food assistance programmes
As the COVID-19 pandemic continues to spread, Kelly Jackson from the Nationwide Food Law Group explains that federal food assistance programmes are receiving judicial protection from administration cuts.
Traceability: the hidden link to improving seafood sustainability and profitability
Despite recognised obstacles, traceability could improve both the profitability and sustainability of the seafood industry – but implementation must be industry-wide in order to be effective, writes François Mosnier, Financial Research Analyst at Planet Tracker.
Poultry: higher welfare is a crucial piece of the antibiotics puzzle
Vicky Bond of the Humane League UK calls for the end of intense poultry farming - and factory farming as a whole - in an effort to stop antibiotic resistance.
Antibiotic claims vs vet drug sales – something’s not adding up
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
Grease is the word
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
The pressure mounts on the use of antibiotics in farming
Professor Chris Elliott discusses the impact that the revaluation of MRL thresholds for antibiotics within food could have on the livestock sector.
Has kitchen hinching become unsafe?
Environmental health and safety expert, Kirstie Jones warns that 'hinching', coupled with the pandemic's influence could mean consumers are employing dangerous cleaning techniques.
Food For Thought: Improving your beverage quality control process
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
The controversial world of Canada’s corporate chefs
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
Food For Thought: Never underestimate sample preparation
In an interview with New Food’s Editor, Wallace Harvey from Sartorius explains the importance of sample preparation in cannabis testing and the work it is doing to help develop standardisation across the board.
How food and beverage manufacturers can digitalise to drive agility and product quality
Cheryl Armand looks at how businesses can best make the move to digital and achieve enhanced operational agility while keeping a strong focus on maintaining optimum food quality standards.
