Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
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Meat & Poultry
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
This week, Chris Elliott looks at the pending trade deal with Australia and warns that the UK’s farming sector might well be the sacrificial lamb, as he fears promises will be broken.
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Bridget Benelam of the British Nutrition Foundation offers some nutritional advice for Muslims during the holy month of Ramadan, and looks at whether fasting is actually good for your body.
In a keynote speech as part of Food Integrity, Chief Executive of the Food Standards Agency Emily Miles explains why transparency is such a crucial part of food regulation, and issues some stark reminders of what can happen when transparency is eroded.
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
Two in five in the UK supported a ban on industrial-style pig and chicken farms, survey finds.
A temporary control zone has been implemented on Anglesey, although this could be increased if lab tests confirm the strain is highly pathogenic.