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In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
In the latest episode of Food to Go, Dr Kristy Leissle, CEO and founder of African Cocoa Marketplace (ACM), sits down with Ben Cornwell to discuss the complexity of cocoa supply chains and ACM’s goal to not only streamline the process but also elevate the value of Africa’s cocoa.
As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
Professor Chris Elliott delves into why vegetable oils are particularly prone to food fraud, examining historical cases, current vulnerabilities, and potential solutions.
In the second episode of our ethical sourcing mini podcast series, the New Food team speaks to Cargill and Mozzo Coffee about how both companies are investing in the people behind their chocolate and coffee products.
Pork labelling schemes are “not helpful” when it comes to helping consumers making informed buying choices, according to researchers from various universities.
Michael Victor reveals the ways in which COP28 prioritised food and agriculture, highlighting crucial links between climate change, farming, and the need for nuanced solutions.
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
30 November 2023 | By
Sharing the work it has been doing in the way of sustainability, ADM has unveiled its first annual report showcasing its global regenerative agricultural efforts.
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
Professor Chris Elliott talks through discussions had at Food Integrity Global and highlights improved food fraud detection, Brexit's impact, climate change challenges, and the need for innovation in the sector.
Researchers claim that they have created technology that “accurately measures viable bacteria in food within one hour” rather than the typical two days.
In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
