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Egg Regulatory Program Standards announced by the FDA
The FDA hopes the new standards will strengthen the integrity of the US' egg supply chain, which is worth billions of dollars to the US food industry each year.
List view / Grid view
Supply chain
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Fishy business: how transparent is your seafood?
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
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Food crisis in Xi’an, China
The city of Xi’an in China is experiencing severe food shortages as the country goes into a strict partial lockdown following COVID-19 outbreaks.
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Keeping up with COP
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
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How locavores can improve global food systems
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
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Fighting exploitation
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
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Will consumers accept insect-fed chicken?
How likely would consumers be to adopt meat products reared with alternative feedstuffs? A new study suggests information and transparency are key.
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Food traceability market to be worth $9.75 billion by 2028
New research has forecasted a period of strong growth for the global food traceability market as consumers demand more and more transparency from their food products post-COVID-19.
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Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
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Three Thanksgiving food stories you might have missed
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
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Bia Analytical: Life in the lab
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
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Antibiotic misuse could be infiltrating supermarket shelves
The Alliance to Save our Antibiotics has expressed concern that trade talks with between the UK and over countries could lead to products manufactured with different antibiotics policies making their way onto shelves.
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Crisis management after the pandemic
John Carter looks at what has changed since the Covid-19 pandemic and what has stayed the same.
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Minerva Foods emitting less GHGs on beef farms than global average
Beef exporter Minerva Foods claims its supply farms are emitting less greenhouse gases than the global average for beef production, and commits to continuing efforts to reduce emissions in its supply chain.
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Privatisation of safety standards
Madhura Rao discusses the impact of private food safety standards on global agri-food supply chains.
