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In the summer of 2018 2,299 laboratory-confirmed cases of cyclosporiasis in the US were reported to the Centers for Disease Control and Prevention, with at least 160 people hospitalised. Professor Lucy Robertson, Chair of a COST Action on foodborne parasites, along with Working Group leaders from the Action, explains why…
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
This In-Depth Focus looks at a circular pathway for the food supply chain and an overview of naturals in food.
This In-Depth Focus looks at the relevance of foodborne parasites and issues for vegan and vegetarian food manufacturers.
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Helen Sisson, Group Technical Director at Birmingham-based food manufacturer, 2 Sisters Food Group, tells New Food about her role within the company.
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
