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Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
25 February 2025 | By SIAL Canada
This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
New research from Edith Cowan University has found that camel milk offers several health benefits compared to its bovine counterpart, potentially holding the key to healthier digestion and a happier gut.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
13 December 2024 | By
This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
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.
Food to Go is back and this episode, Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods to find out how the company is using groundbreaking cell-cultivation technology, developing sustainable eel unagi, and their plans for market expansion and future innovations.
Here, Roee Nir explains how Forsea's cultured eel meat offers a sustainable solution to the declining wild eel population, while preserving the culinary tradition of unagi.
Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.
Food to Go returns with more analysis of COP28 and its true impact on the food and beverage industry.
Professor Chris Elliott explains why ongoing unrest in the Middle East could impact food security and prices on faraway shores…
