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Food allergies – are we at the crux?
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
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Issue 4 2022
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Sweeteners in chocolate – the highs and lows
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
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It’s all go, go, go for STOP
New Food finds out about US non-profit Stop Foodborne Illness’ monumental 28-year history and its future plans for putting a stop to contaminated food.
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Don’t blame it on the pine nut!
Did you know that not all pine nuts are edible? Here, Antonina Constantine explains how DNA-based techniques can prevent you from serving up a dodgy one.
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Food safety culture: what is it and how do we measure it?
New Food hears from Papa John's and Chipotle Mexican Grill on their definition of food safety, and how the industry can begin to measure what is becoming an increasingly important term.
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The increasing threat of mycotoxin contamination
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
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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 artificial sweeteners are changing our friendly gut bacteria
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
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How our food safety system needs to change
AFDO Executive Director Steven Mandernach explains how his organisation is enacting to change to make our food even safer.
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Emerging global food safety challenges and how to address them
Weaknesses triggered by zoonotic disease and mycotoxins will be intensified due to the impacts of climate change, a move to plant-based and circular economies. Here, four experts explore the upcoming issues to be aware of and how we might forge a safe path forwards.
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Are changing preferences an opportunity for grain legumes from West Africa?
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
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MALDI-TOF MS for species identification in single laboratories or laboratory networks
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
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Mexican papaya industry – a model for sector-wide food safety evolution
A beacon of good practice, the Mexican papaya industry took criticism on the chin and faced its shortcomings with honesty and transparency. The result is a robust well-informed system that aims to provide safe fruits to millions of consumers. Emily Griep advises fellow industry sectors to take note.
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Almond production: boosting traceability through innovation
With consumers becoming increasingly aware of their food’s field-to-fork journey, David Carvalho, CEO of Veracruz Almonds, explains how the latest agritech innovations can help boost traceability and transparency of the whole food production process.
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The ingredient you’ll need to conquer the ‘natural’ food and drink trend
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
