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.
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Shelf life
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.
webinar
Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
article
Q&A: IFST creates COVID-19 Advisory Group
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
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Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
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Reducing food waste takes innovation and a change in mindset
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
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COVID-19: Let’s not have a repeat
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.
news
“No need to panic,” says FDA
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.
news
Healthy eating crucial in fight against COVID-19
Three leading food specialists say healthy eating is as important as social distancing in the fight against the novel coronavirus, COVID-19.
podcast
Episode Seven: Covid-19 and the food & beverage market
Three experts join New Food's Editor in this latest episode to offer advice and clarity on the coronavirus outbreak.
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Waste not, want not
New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
news
Chemists monitor plant gas ethylene as method to reduce food waste
Ethylene is a colourless, sweet-smelling gas emitted when flowers bloom and fruits ripen, which researchers have suggested is useful in preventing food spoilage if detected early.
news
Researchers use cranberries and citrus fruit to eliminate noroviruses
A team of Canadian researchers have developed a treatment combining fruit extracts and irradiation to prevent outbreaks of foodborne infections.
news
Apeel Avocados to be available in the EU for the first time
The European Commission has authorised the use of the ingredients in Apeel’s plant-derived coating, allowing for EU expansion.
article
Extending the shelf life of food and drink – far from an impossible dream
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
