The Takeaway - January
Welcome to the January edition of The Takeaway! It’s a new year and a new start with new food industry stories to tell. Here’s our round-up of the best of 2022 so far…
Better Testing Needed to Address Listeria Outbreaks
It’s never been more important for suppliers to understand microbiological criteria and prove they are compliant. Why? Because of product recalls like this one, as Food Poisoning News explains…
Read the whole story here.
‘I put it on absolutely everything’: top chefs’ secret ingredients – from malt extract to Lea & Perrins
The Guardian provides some kitchen inspiration by persuading the likes of Tom Kerridge, Anna Jones and Giorgio Locatelli to reveal the little additions that make a big difference to their dishes…
Read the whole story here.
French dressing faces an existential crisis
The world of salad dressings is in for a shake up, as our American friends at The Takeout explore why and how the FDA has revoked the “standard of identity” for French dressing …
Read the whole story here.
News analysis: What’s the future of meat?
The vegan boom shows no sign of subsiding, but what does that mean for the production of animal-based products in the food industry? The Caterer investigates ...
Read the whole story here.
Titanium dioxide ban comes into force, companies have six months to adjust
Titanium dioxide is an additive used in food to make things whiter and brighter. It’s also the subject of new legislation banning its use in the EU (which Erudus have been making our own changes to accommodate). Food Ingredients First reports on the details...
Read the whole story here.
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