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Mustard ingredients contaminated with peanuts, warns FSA
The Food Standards Agency (FSA) has issued an urgent warning for individuals with peanut allergies to avoid consuming foods containing mustard, mustard powder, or mustard flour.
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Revolutionary shelf life-extending packaging technology under trial across four continents
UK-based OSY Group is piloting its innovative antimicrobial packaging technology across multiple global markets.
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Temperature fluctuations found to harm fish quality in cold chain logistics
New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
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New report highlights critical need for digital modernisation in supply chains
As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
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New Bezos Centre for Sustainable Protein Launches at NUS
National University of Singapore unveils new facility to advance alternative proteins
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Mapping food microbiomes: how a new database could enhance food safety and quality
Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
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How coconuts and citrus plants can help combat gum disease
Fruit compounds within coconut and citrus plants could protect your teeth
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Mealworm protein extraction shows anti-diabetic benefits
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
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Current food safety practices may be insufficient to protect consumers from pesticide ingestion
New research has found that washing alone could be insufficient to prevent pesticide ingestion from produce and that peeling would be required to remove potential contamination.
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Will food security go nuclear?
Following a recent trip to South East Asia, Professor Chris Elliott considers the role that nuclear science and technology can play in tackling food insecurity across the region, and shares his insight into current research and future opportunities in this space.
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“A product of its time”: Behind the scenes of monk fruit decoctions “not novel” ruling
With the FSA confirming that monk fruit decoctions are “not novel” foods, David Thorrold sat down with New Food to explain the process behind the ruling and his visions for the future of this natural sweetener.
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Recall Roundup: Chemical contamination, safety concerns and foreign bodies
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in Australia and the UK.
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Are vegetable oils the biggest food fraud risk?
Professor Chris Elliott delves into why vegetable oils are particularly prone to food fraud, examining historical cases, current vulnerabilities, and potential solutions.
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Eco-friendly grocery swaps could cut emissions by more than a quarter, new study finds
A new study of the environmental impacts of a country’s food purchasing behaviour has highlighted the positive environmental impact of consumers making simple grocery swaps with like-for-like products.
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Social groups can influence individuals’ food choices, says new research
The new study tested the idea that people are more likely to adopt healthy food choices if they feel like they belong to the same group or community as those who are promoting healthy eating habits.
