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Supermarkets in Canada have launched sustainability initiatives to reduce the amount of packaging being used in the food industry. But will consumers respond to the environmental ambitions? Here, Dr. Sylvain Charlebois from Dalhousie University takes a look.
What can we do to eliminate mycotoxins in foods? Chris Cattini, Production Manager at IFIS, explores several methods that can help food producers reduce the risk of hazardous bacteria in their products.
A new technology has shown promising results in the fight against Listeria; Even Heir and Askild Holck from Nofima discuss the results.
New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability.
Global pigmeat markets endured a tumultuous year in 2018 as trade tensions and animal disease outbreaks complicated life for producers and exporters. With few solutions on the horizon, everything points to a tough year ahead – although losses for some may mean opportunities for others.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
The International Food and Water Research Center (IFWRC) gathers experts in the food, water and environmental industries to address key industry challenges. Here, Swee Lee, Director of IFWRC, explores some of its main aims and projects.
New Food’s Sam Mehmet spoke to Steve Maul, Chief Revenue Officer at LocatorX, about how technology solutions could help combat the growing challenges surrounding food allergens.
How do you know your lab is capable of implementing a validated method? New Food hears from four experts.
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
There has been a lot of hype surrounding the benefits of probotics. To distingish fact from fiction, Hasitha Priyashantha, Dr Nazli Turkmen and Shishanthi Jayarathna investigate recently published scientific studies that explore the challenges of probiotic, dairy-based drinks.
The Acheson Group explains the details of FDA's Food Defense Plan Builder 2.0 which hopes to simplify compliance with the Intentional Adulteration rule.
No longer a novel food, chia protein is challenging current market perspectives and increasing pressure on early stage supply chains – especially when quality is integral to product development.
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
New Food Editor, Bethan Grylls, heard from Nespresso’s head of sustainability about how the company is helping to revive origins, be more environmentally friendly, and keep the coffee flowing.
