news
Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
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Shelf life
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Why existing VP/MAP guidance had to change…
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
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FSA revises vacuum packed meat shelf-life
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
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The 10-day VP/MAP rule
In an article written before today's announcement on VP/MAP from the FSA, David Lindars from the BMPA explains why the UK regulation needed a change...
whitepaper
Application Note: Shelf Life Simplified: A Water Activity Based Approach
The shelf life of a product is defined as the practical time that it remains desirable to consumers.
news
Electronic nose app could judge whether meat is safe to eat or not
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
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Food loss and waste is more than a consumer issue, it’s an industry problem
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
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Antimicrobial packaging
How can antimicrobial packaging benefit food safety and the environment? Clelia Covino, PhD student, explains the inner workings and advantages...
news
BMPA provides evidence that UK red meat shelf life can be safely extended
UK regulation currently states that red meat should have a shelf life of no longer than 10 days, but a BMPA study has provided evidence which reportedly proves it is safe to extend this.
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Food waste in the US – what’s on the menu?
Food waste expert Shannon Bergstrom reflects on the current state of food loss and waste in the US and discusses some of the recent changes that are predicted to foster positive results.
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Reducing food waste with antimicrobial packaging
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
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Whistleblow in confidence
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.
news
Longer lasting fresh fruit and vegetables
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
news
FSAI cracks down on illegal food operations
Chief Executive of the Food Safety Authority of Ireland, expresses concerns over illegal food business operators looking to take advantage in pandemic.
news
Researchers use Raman spectroscopy to speed up peanut breeding
The scientists demonstrated the use of Raman spectroscopy to quickly scan the levels of oleic acid in peanuts and to determine how resistant plants are to nematode pests.
