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New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
Two leading experts discuss several detection methods, including ATP, ATP+AMP and A3, for efficient and rapid hygiene monitoring, and explore a new way to set benchmarks.
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
With new legislation around products high in fat, sugar and salt looming over the UK, Antony Bagshaw from One Scientific offers clarity over the kinds of analytical detail you may require from your testing lab going forward.
Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
The FDA and CDC are investigating an outbreak of E.coli In multiple US states which is thought to have been caused by organic spinach.
Concerns are mounting over cases of Bird Flu in the UK, as more cases of Avian flu are identified among birds in North Yorkshire and Wales.
Following the new rules for mask-wearing on transport and in shops, the trade union has called on the UK Government to apply the rules to hospitality too.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
Professor Amadeo R. Fernández-Alba discusses how HRMS is modernising pesticide analysis in food safety laboratories.
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
The Alliance to Save our Antibiotics has expressed concern that trade talks with between the UK and over countries could lead to products manufactured with different antibiotics policies making their way onto shelves.
Researchers say that sugary drink taxes only work when consumers are made acutely aware of that tax through labelling, though this does not apply if the tax is small.
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
