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Recall Roundup: Listeria monocytogenes and undeclared allergens
Read our latest roundup of recalls impacting the UK and US, including several allergens and sulphites not being included on labels and a case of Listeria monocytogenes.
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Fish & Seafood
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The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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How does Japan view the boundary between food and medicine?
In his third column, Sepe Sehati paints a picture of how the Japanese health care is benefiting from a well-thought-out, joined-up regulatory approach to food as medicine.
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Promising opportunities for fish by-products
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
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The importance of sustainable aquaculture innovation for building a future-fit food system
As the demand for seafood foods rises, the need for sustainable practices becomes ever-more pressing. In the first of a new series, EIT Food’s CEO Dr Andy Zynga, emphases the urgent call for sustainable aquaculture – and what exactly that entails.
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Consumers willing to change shopping habits to save the oceans
A global survey has found that shoppers will change buying habits to protect the world's oceans, with four in ten Americans willing to buy sustainable seafood.
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
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Microplastics found in human food (…again)
Blue mussels are absorbing pollution in southern Australia, with a team from Flinders University finding worrying levels of microplastics across several popular beaches.
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The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
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Research claims you don’t need fish for omega-3
New research finds that plant-based omega-3s may boost heart health and reduce the risk of heart disease.
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Transatlantic shellfish trade to resume for first time since 2011
The European Union and the United States have agreed to resume trade in mussels, clams and oysters from the end of February after it was halted more than a decade ago.
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A side of plastic: what can we do to stop it getting into our food?
The world's oceans contain thousands of pieces of plastic that could be entering some our favourite dishes, but what can you do to help?
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Will this new technology revolutionise fish farming?
Meet the new piece of technology which could transform the shrimp farming industry. Dr Faik Hamad, and Dr Poo Balan Ganesan discuss how micro-bubble technology could be change fish farming in developing countries.
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Fishy business: how transparent is your seafood?
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.
