DNA Testing: Serving Authentic Food
Increasing cases of food fraud call for instant action to avoid further harm for the industry and its customers. Elisabeth Fischer speaks to Malcolm Burns, science leader of food analysis...
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A Taste for Training
The food industry is finding it increasingly difficult to find skilled workers with the know-how to serve up new ideas. Elisabeth Fischer finds out how industrial and academic efforts are...
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Cardboard Contamination: The Industry Reacts
In March, a Swiss report on the transfer of potentially harmful mineral oils from recycled packaging caused a furore. Chris Lo looks at industry and media reaction to the report...
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Food Focus: The Fukushima Aftermath
The crisis at Japan's Fukushima nuclear reactor has left much of the country's core infrastructure shaken. In this special report, Frances Cook looks at the situation facing Japan's food supply...
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Best Before Never: Extending Food Shelf Life
The food industry is constantly working on new methods to lengthen the shelf life of foods. Elisabeth Fischer finds out how growing consumer demands for quality and safety are pushing...
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Turning Up the Heat: New US Food Regulations
A major shift in US food safety will see strict rules and regulations implemented over the next year. Sarah Blackman provides a taste of what's to come.
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Do You Want Lies with that? Fighting Food Fraud
A growing influx of counterfeit food products is causing a stir and driving new interest in detection technology. Frances Cook looks at a range of new technologies that can help...
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The Truth about Fast Food
The fast food industry has become the modern scapegoat for mass obesity and low standards, especially in the US. Chris Lo finds out how the industry is changing, and asks...
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Animal vs Vegetable Proteins: The Food Processing Debate
As health and environmental awareness grows, food manufacturers are looking to tap into the vegetarian market. But can vegetable protein sources completely replace animal protein and, more importantly, is this...
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Convenience Without Compromise
Convenience food products are made to be eaten on the go, but that doesn't have to mean a compromise on quality. Joanne Hunter takes a look at innovative packaging options...
