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With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
Ioana Lock and Rosario Romero explain how consumers’ need to rely on safe products can be achieved through effective management of allergens throughout the supply chain.
The European Hygienic Engineering & Design Group World Congress takes place in the UK for the first time in November. Hygiene expert speaker and group member Andy Buchan explains why hygienic design could help save you from a food safety-related product recall.
What’s the link between a hurricane and an innovative drinks company? From bottled water, to flavoured drinks and now its own interpretation of the UK’s current favourite tipple, the One brand has always had altruism at its heart, as the New Food team reports.
When the Minister of Health announced at the end of last year that South Africa was in the midst of a listeriosis outbreak, the source was still unknown and the country ill-prepared for such a devastating crisis. In the first of a two-part feature, Dr Lucia Anelich shares her expert perspective.
In your role as a food producer, you’re sure to face questions from the public, especially in the wake of recent high-profile cases of contamination, recalls and mislabelling. The UK’s IFST has produced information to pass on to customers, outlined here.
Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.
In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
Mark Sykes, scientific advisor to proficiency testing, Fapas, discusses the importance of testing and reviewing laboratory practices in order to provide a consistent and high-quality end product.
When it comes to beer, the better the water quality, the better the end result – which is why successful blending is so important to the process. Egon Huefner outlines the procedure at traditional Swiss brewers, Eggers.
Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
This In-Depth Focus explores different methods for improving the quality of beer and wine, from the ingredients to the factory processes.
In this issue: Food Additives: consumers’ queries answered, and what lessons can be learnt in the wake of the South African listeriosis outbreak.
