Subway’s cake
COVID-19 has not been kind to restaurants, as we know. But for Subway restaurants, the problems are continuing.
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Articles
The Role Of Fucosylated And Sialylated Human Milk Oligosaccharides In Infant Nutrition
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
New allergen labelling promises safer and more convenient food choices for consumers
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
Looking toward a small farm future
The food and farming sector faces a period of turbulence in the near-term with Brexit, COVID-19 and numerous uncertainties about trade deals, labour inputs and farm succession. Yet this is as nothing to what awaits in the longer-term future barrelling towards us. Here, Chris Smaje suggests why a small farm…
The Elliott assessment of the Food Crime Strategic Assessment
The latest crime assessment from the UK’s and Scotland’s food crime units has been released; here, Professor Chris Elliott provides a summary of the report, including its good and bad points.
An ode to the shipping container
Gideon Ashworth discusses the evolution of the shipping container and how it has helped secure the integrity of ingredients.
Noticed your grocery bill seems to be getting higher? Here’s why
Every month, Statistics Canada reminds us that life is getting more expensive. But for food, the situation has been unique over the last few decades.
Food crime: the NFCU is on the case
In worrying times, Darren Davies, Head of the Food Standards Agency’s National Food Crime Unit, offers reassurance that food in the UK remains safe and legitimate.
The impact of 2020 on tech adoption, AI and drones in the food industry
The Founder of Camile Thai Kitchen examines the ways in which 2020 has accelerated the adoption of new technology and how his business will implement such innovations in the near-future.
Report identifies top five cultured meat companies
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
As California burns, so does our winter lettuce
As the fall approaches, the California fires could affect our food supply in Canada for the coming months. Like the labour issues affecting farmers this summer domestically, this is certainly not good news.
Can I catch covid from food?
Esteemed food expert, Sterling Crew, explores the current evidence behind COVID-19 transmission and food.
What is antimicrobial resistance?
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
What makes a great food testing lab partner?
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
20 years of the Food Standards Agency
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
