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What is food safety culture?
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
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Supply chain
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Could solar-dried papaya relieve malnutrition in Ethiopia?
A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
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Recall Roundup: Hepatitis, foreign objects and undeclared allergens…
This week's Recall Roundup features a Hepatitis A alert in the UK, as well as the risk of plastic contamination in Germany.
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How sustainable is tuna fishing?
The scientists behind a new study into the carbon footprint of tuna fishing claim that, in some cases, its carbon impact is comparable to that of land-based protein sources.
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Employee safety paramount despite demand says health and safety expert
As online sales continue to increase, including in the food industry, there are concerns that mechanical equipment is not being tested and maintained as it should be.
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Scientists research how to end the caging of farm animals
Researchers from the Utrecht University will present their findings to the European Parliament this week as they search for alternatives to caging farm animals.
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Love it or hate it – Marmite is back
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
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FDA launches ‘Closer to Zero’ plan to reduce toxic elements in baby food
As part of the 'Closer to Zero' plan, the FDA says it will work with the industry to adopt better practices and set action levels.
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Managing incidents in the post-Brexit era
Following the UK’s exit from the EU, Philip Randles explains how the FSA has been managing food incidents, including allergens and fraudulent activity.
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Food waste lowering bakery employees’ morale claims new report
A report by Too Good To Go claims health and safety guidelines, as well as seasonal demand are two of the biggest reasons for throwing away goods in the bakery sector.
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Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
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Japanese consumers more concerned by GE livestock than vegetables
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
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Beef industry could cut emissions with land management strategies
New research suggests Brazil in particular could benefit from field management strategies, which could “drastically” reduce GHG emissions.
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Colombia’s lowlands facing coffee drought say researchers
Significant portions of Colombia could become unsuitable for coffee production according to new research, with farmers facing the prospect of relocation to continue growing the crop.
