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With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
In this first ever edition of Chris’ Corner, Professor Chris Elliott, ponders over how COVID-19 began and stresses the importance of basic hygiene and a global review on food safety.
Against a backdrop of empty supermarket shelves and worldwide concern over food supplies during the COVID-19 outbreak, the FDA offers reassurance on US food safety and its supply chain.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
The research used a survey tool to analyse the environmental monitoring practices being implemented across the frozen food industry to prevent and control Listeria monocytogenes.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
