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Dr Ernest Teye, Director of The Africa Centre for Food Fraud and Safety, underlines the importance of innovation in the fight against food fraud in sub-Saharan Africa and demonstrates recent progress in the region.
New research has suggested that adding blueberries to your diet could be beneficial for your heart, as the fruit could reduce insulin and glucose levels after a large meal.
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
Catch up with this week’s food and drink headlines, including Thanksgiving turkey welfare concerns and a secret weapons to cut methane emissions.
The IGFS at Queen’s University Belfast believe that using seaweed to feed farm animals will help cut down methane emissions by at least 30 percent.
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
Haven't had a chance to catch up with the news this week? You can watch this week's headlines in one minute, delivered by our Editorial team.
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
New research from Queen’s University Belfast suggests a change in feed was key to reducing the carbon impact of pig farming in the UK.
Professor Chris Elliott stresses his frustration over a lack of regulation for food sold online – a problem he has been flagging for some time – and calls for the FSA to share how it intends to address the issue.
The study is believed to be the first multi-continent research undertaken on the impact of COVID-19 on eating habits.
A European project is leading the way in strengthening consumer trust in organic, with the creation of an intuitive system that will see better transparency within organic supply chains.
McCormick’s VP welcomes investigation into sage fraud and celebrates its own clean results whilst reminding consumers that not all sage is equal.
Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
