Analysis

  • Aquaculture: A Sustainable Alternative?

    Well-managed aquaculture might be the key to stabilising the world's declining wild fish populations. Despite this, today's intensive fish farming practices aren't as sustainable as we might like to think....

  • Probiotics – Beyond Food

    The probiotics market is one of the fastest-growing areas in the food industry. Frances Cook takes a closer look at the increasingly popular trend towards nutraceuticals and finds out how...

  • Packaging the Problem of Food Waste

    While East Africa is fighting its worst food crisis in 60 years, the amount of food thrown away worldwide is rising. Elisabeth Fischer finds out how the food packaging industry,...

  • Handle with Care: Conveyors and Food Handling

    Sanitation and hygiene is the prime concern for producers using automated conveyor systems to process food. Chris Lo looks at how design, construction and new technologies can help conveyor belts...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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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