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Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
Mycotoxin control is still considered an issue, especially in developing countries. Here, Navneeta Kaul, member of PreScouter’s global scholar network, reviews biotechnology approaches to control and mitigate mycotoxin contamination.
Improper sampling can lead to a variability in mycotoxin analysis, decreasing the accuracy and precision. Here, Kerri Pleskach from the Grain Research Laboratory at the Canadian Grain Commission explains how well thought out sampling procedures can mitigate the issue.
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
Mycotoxins are responsible for millions of human deaths each year and may be more present than one thinks, but how can the food and beverage industry, as well as consumers, avoid contact with these toxic organic compounds? Kate Harveston takes a look...
New Food's Sam Mehmet spoke with Katleen Baert from the European Food Safety Authority (EFSA) to gain an understanding of the changing challenges with mycotoxins in Europe and how industry can look to prevent contamination.
A study has revealed that 29 percent of people categorised as obese or overweight would consider themselves food addicts. Kevin Sullivan, a sobriety coach and motivational speaker, explores how consumers and industry alike struggle to find a solution.
Natasha’s Law has been brought forward with the best of intentions. However, it is said to raise questions in terms of implementation and whether it is the best way to protect consumers. How can businesses, especially small independent operators, comply? Bob Witney discusses.
Consumers are testing positive for THC as part of their employment drug screens after consuming CBD products. Here, Jaclyn Bowen looks into the matter and explains how brands can avoid future cases.
Andrea Tolu explores the role of sugar in the clean label era, and hears from food technologist Raphaëlle O’Connor for her expert view...
New Food spoke to Gary Elliot, Head of Category & Shopper Marketing at Danone Early Life Nutrition, about the importance of healthy eating for babies and the responsibilities that retailers and food manufacturers have.
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
Dr Loveleen Kaur Sarao and Dr Maninder Arora from the Punjab Agricultural University explore how probiotics and prebiotics have become key parts of the modern day health care system, with many incorporating them into fruit juices.
Equipment lubricants are vital in ensuring a plant runs safely and efficiently, but can create further risks if not regulated effectively. Here, Denis Treacy of Culture Compass Ltd, explains...
Andrew J Gravelle, Alejandro Marangoni and Saeed M Ghazani from the University of Guelph explore food lubricants and the next steps to create green, truly food-grade greases.
