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Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
USDA researchers are reportedly developing vaccine candidates that show promise against ASF, and USDA has stated that it will continue to work with industry and state partners to keep ASF out of the US.
Originally launched by the Netherlands and France, the Pact has seen organisations such as Nestlé and Unilever commit to reduce plastic use and increase recycling.
Reports of panic-buying have been heard all across the globe and supermarkets are seeing products selling faster than ever before. Here, Dr Sylvain Charlebois explains that the panic-buying could have knock-on effects for the entire global supply chain and perhaps even present some opportunity.
Researchers have found that in areas that have been deforested for the production of increasingly demanded goods such as coffee, cocoa and beef, there was an increased risk of malaria transmission due to the optimisation of environments for mosquitoes.
In light of International Women's Day 2020, FAO, IFAD and WFP have called for action to achieve gender equality in the agricultural and food sector, and have reiterated their commitments to the cause.
Researchers from the University of Hong Kong discovered that the endangered European eel (Anguilla anguilla) was found in products on 50 percent of surveyed supermarket shelves in Hong Kong.
According to the FAO, world food prices have dropped for the first time in four months, likely due to fears over the coronavirus (COVID-19) outbreak, but food prices still remain 8.1 percent higher than a year earlier.
For the guide, FWRA interviewed food manufacturers, grocers and foodservice operators to get their best tips on how to successfully launch a reduction programme and to sustainably nurture it over time.
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
New Food hears from Caitlin Boon from the US Food and Drug Administration (FDA) about how they will deliver a safer and smarter era of food safety...
The multi-stakeholder alliance - the Sustainable Rice Platform (SRP) - comprises 100 global public, private and civil society organisations, and promotes resource-use efficiency and climate change resilience, both on-farm and throughout the rice value chain.
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the 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.
