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New ingredients for fishmeal
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: James Wright of the Global Aquaculture Alliance explains how the aquaculture industry is beginning to address the...
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Changing the way the Earth looks from space
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Chris Davis of US-based Impossible Foods describes how the company developed a burger that tastes like meat but is...
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Algae whet the appetite
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Mariliis Holm of Nonfood describes the development of a nutrition bar from algal sources that contains more than a...
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Modelling food quality
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Petros Taoukis of the National Technical University of Athens and Maria Giannakourou of the Technological...
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All change for food regulation
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Michael Jackson, Head of Regulatory Standards and Assurance for the FSA’s Regulating Our Future Programme,...
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The risk of food recalls
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Ian Harrison of Lockton examines the causes and implications of rising food recalls in recent yearsNo news story...
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Staying on the safe side
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Richard Bradford- Knox of RBK Consultants and Simon Neighbour, Environmental Health Manager, Preston City Council,...
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The potential of blockchain
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Blockchain technology has the potential to transform the food industry and herald a food safety and anti-fraud...
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It’s a kind of magic - Gaining time in food microbiology by the use of MALDI-ToF
Share this story: Tweetsocial_buttonsAnonymous teaser: Maria Karczmarczyk of Eurofins desrcibes MALDI-ToF diagnostic microbiology method.IntroductionThe repertoire of diagnostic microbiology methods...
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Controlling the hardness of ice cream, gelato and similar frozen desserts
Share this story: Tweetsocial_buttonsAnonymous teaser: Michael Mullan an independent food and beverages professional discusses how to control the hardness of ice cream and gelato.Frozen dairy desserts...
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The FieldFOOD Project - Exploring the use of Pulsed Electric Field (PEF)...
Share this story: Tweetsocial_buttonsAnonymous teaser: Over the last two decades, scientists have done a lot of research into the use of PEF for foods which improves food quality and food safety,...
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It’s all in the genes
Preview content: Cover storyShare this story: Tweetsocial_buttonsAnonymous teaser: Qian Yang of the University of Nottingham and Joanne Hort of Massey University review the latest developments linking...
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Staying in touch with food preferences
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Cathrine V. Jansson-Boyd of Anglia Ruskin University discusses why the tactile qualities of food and its packaging...
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A salt on the senses
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Sineenath Sukkwai, Kongkarn Kijroongrojana, Napapan Chokumnoyporn, Sujinda Sriwattana, Damir D. Torrico, Kairy D....
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From pixel to plate
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Vaiva Kalnikaitė of Dovetailed explores how 3D food printing can be used to create and enhance multisensory dining...
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The mark of authenticity
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Carol Raithatha discusses progress towards developing a sensory evaluation guideline as part of the accreditation...
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Centre for Innovation Excellence in Livestock
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Casey Woodward of the Centre for Innovation Excellence in Livestock (CIEL), explains the objectives of the Centre,...
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Seafood sustains a healthy diet
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Charles Odilichukwu R. Okpala of the Educare & Skills Training Network and Ivan Bartolo of the Sea Fish...
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Rethinking water use
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Simon Emms of Veolia Water Technologies explains the benefits of reducing reliance on mains water for foodand...
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Food inspection technology
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Ruth Wright and Jack Severs of Gill, Jennings and Every investigate the rise of in-line food inspection...
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