Food Safety – In-Depth Focus – February 2020
Our latest In-Depth Focus on Food Safety explores supply chain management, industry challenges, key trends, and the exploitation of the honey and olive oil industries.
List view / Grid view
Articles
New Food Issue 1 2020
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
How do we increase food integrity?
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
Heavy metals: the case against the naturally occurring argument
Jaclyn Bowen takes a look at how the concern of heavy metals in food is sometimes undermined by the argument that they are naturally occurring, and speaks with the CEO of Ellipse Analytics to find out his views.
Driving towards a sustainable future of food
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
The role of cleaning and disinfection in microbiological control
In any form of food, dairy or beverage operations, one of the key microbiological controls is the correct and thorough application of cleaning and disinfection regimes, states Peter Littleton, Vice-Chair and Training Services Director of the Society of Food Hygiene and Technology (SOFHT).
How health and wellness replaced diet
The food and beverage industry is driven by consumer demand and popular trends, and the health and wellness trend is more prevalent than ever. James Clifton, Chief Executive of the MISSION Group, takes a look at how brands and food businesses have looked to rebrand alongside.
Ensuring a safe supply chain when producing gluten-free
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
How will we eat post-Brexit?
Kumud Gandhi, Founder of The Cooking Academy, details how, now that the United Kingdom has officially left the European Union, it is crucial for consumers and the food industry to consider buying and sourcing locally.
Debate, share and learn at Food Integrity 2020 conference
itsu's technical and quality lead urges industry to come together at Food Integrity 2020 to strengthen and improve our global food and beverage supply chain.
‘Free range’ chicken farm has its awful conditions exposed
A chicken farm, which claimed to be supplying 'free range' produce, has had its licence suspended after activists discovered animals in awful conditions. Professor Chris Elliott gives his thoughts on the matter...
An interview with the FSA: recalls and risk prevention
Tina Potter, Head of Incidents at the Food Standards Agency (FSA), tells New Food how food businesses in the UK should be complying to regulatory standards that not only protect the health of consumers, but can prevent cases from ever occurring.
The truth behind seafood sustainability?
The seafood industry is often scrutinised for depleting fish stocks and harming the oceans, but is this all confirmed in fact? Max Mossler from the University of Washington’s Sustainable Fisheries Project explains how consumers may well be ill-informed.
The global convergence of food supply patterns
Research carried out by the University of Kent has shown that diets are changing in complex ways across the world. Here, Lecturer Dr James Bentham explores.
Food Integrity 2020 – Editor’s pick
New Food’s Editor, Bethan Grylls reveals what she is most looking forward to at the upcoming Food Integrity conference.
