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A pioneering international team of researchers, led by UWE Bristol, has become the first to use an extrusion-based 3D food printer to successfully create multi-ingredient, nutritionally balanced, and visually appealing meals specifically designed for individuals with dysphagia (swallowing difficulties).
This breakthrough exemplifies how advances in 3D food printing technology are enabling scientists to craft innovative foods. By experimenting with textures and flavors, this field of food science resonates with the global focus on health-conscious eating and culinary customization.

Natural disasters such as hurricanes, floods, wildfires, earthquakes, and power outages can devastate food service establishments and disrupt food supply chains, compromising food safety and posing severe health risks. Recovery after these events requires strict adherence to food safety protocols to prevent contamination, spoilage, and foodborne illnesses. These processes should be well-defined and systematized with the implementation of a thorough Business Continuity Plan (BCP) for food industries. Here we have come up with a suite of food safety measures to be included within a Business Continuity Plan (BCP) to provide essential steps and guidelines food service establishments and food businesses should follow after natural disasters to ensure public safety and maintain compliance with food safety standards.

Kosher compliance is a critical requirement for many food products, particularly for those catering to Jewish communities or businesses aiming to meet global kosher standards. Developing an effective Kosher compliance system ensures adherence to specific religious requirements while maintaining food safety standards.
What are Kosher Dietary Laws?
Kosher, meaning “fit” or “proper” in Hebrew, refers to food that conforms to Jewish dietary laws found in the Torah. Kashrut, the system of these laws, specifies permissible and non-permissible foods, the method of preparation, and the separation of meat and dairy. For instance, animals such as cattle, sheep, and goats are Kosher if slaughtered according to ritual guidelines, but pigs and shellfish are not allowed.

With an estimated 4.67 million cases of food poisoning in Australia each year, leading to 47,900 hospitalizations and 38 deaths, it is essential to raise awareness about safe food practices. The economic cost of food poisoning is a staggering $2.1 billion annually. In this context, it is paramount for the Australian food industry to examine and confirm that they are equipped with effective food safety management strategies.Understanding Food Safety Standards in Australia The Food Standards Code in Australia, developed by Food Standards Australia New Zealand (FSANZ), is a comprehensive set of standards covering food production, processing, labeling, and handling across Australia, its states and territories, and New Zealand.

Establishing an effective Halal compliance system involves understanding Islamic dietary principles, implementing standardized procedures, and collaborating with certification bodies. Halal compliance is especially important for exporting to regions such as the GCC, Indonesia, Malaysia, and the broader Middle East, but it also holds global significance. One of the key challenges manufacturers face is the variation in Halal standards across different countries—ingredients considered Halal in one nation may be deemed “questionable” or even “prohibited” in another. As a result, despite some similarities in Halal regulations across countries, the differences require manufacturers to verify compliance for each specific export market.

In the vibrant and culturally diverse landscape of the Middle East, food safety plays a critical role in ensuring the quality and integrity of the wide array of cuisines available. This region is a melting pot of expatriates and tourists, making it a unique hub where global flavors and traditional local dishes converge. However, with this diversity comes the challenge of ensuring stringent food safety standards across various culinary styles. For food businesses in the Middle East, understanding and implementing targeted food safety protocols is essential to maintain consumer trust and uphold public health standards.

In an age driven by the pursuit of new experiences and culinary satisfaction, the diverse countries of the Gulf Cooperation Council (GCC) region are rising as standout destinations in the global Food & Beverage (F&B) landscape, experiencing impressive growth. This expansion is accompanied by emerging trends that are reshaping traditional F&B practices, pushing the industry to adapt swiftly to shifting demands. Let’s dive into the key trends transforming the future of F&B in the region and explore how businesses can gear up to thrive in this rapidly evolving market.

As the UAE prepares to roll out new food safety laws by early 2025, businesses within the food industry will face a transformed regulatory environment. In coordination with the National Food Safety Committee, the Ministry of Climate Change and Environment (MOCCAE) has laid the groundwork for a system designed to enhance consumer safety and standardize food product control across the country. With new risk-based inspections, stronger oversight for both local and imported food products and expanded regulations governing e-commerce food activities, businesses will need to adapt quickly to stay compliant.

Are you aware that more than 3,600 chemicals out of the identified 14,000 distinct food contact chemicals, that is 25% of the known FCC, leach into food during the manufacturing, processing, packaging, and storage of the world’s food supply, ending up in the human body? 

A recent study revealed this fact, demonstrating that such a staggering number indicates that the FCC is a significant source of chemicals for human exposure. Furthermore, 79 of the FCC found in the body are known to cause cancer, genetic mutations, endocrine and reproductive issues, and other health concerns.

As the world faces the increasing threat of global climate change, its far-reaching consequences are becoming more apparent in various sectors, including food safety. A recent study emphasizes how global climate change contributes to an overall surge in the incidence of foodborne illnesses. Climate change, characterized by rising temperatures, altered precipitation patterns, and more frequent extreme weather events, is reshaping the global food landscape, posing new challenges to food safety and human health.