In an exclusive interview, Lee Kok Lam, owner of The Butcher's Kitchen in Singapore, discusses transparency and traceability in the meat industry, as well as ways to leverage on changing consumer tastes. By Farah Nazurah
Food companies can now utilise Next Generation Sequencing (NGS) techniques—the new generation in DNA testing—for food analysis.
Companies can register on the platform to join the two-year dialogue on new voluntary standards.
Traceability is gaining more importance today with the rising pressure on manufacturers to maintain food safety. Barcodes are an easy solution, says Didier Lacroix, senior VP, international sales & services, Cognex incorporated.
Seasonings and sauces have long played an important role not only in taste of our foods, but also in our cultures, especially in Asia. With technology advancing rapidly today, how do we maintain the balance with traditional craftsmanship? By Lee Kum Kee
In Asia and around the world, innovation and growing middle classes are driving expansion in the bottled water market. But whatever the driver, the basics—such as proper coding and labelling—remain paramount. By Mark Dingley, general manager, operations—Australian coding, labelling and automatic data-capture leader, Matthews Australasia
New research from Achilles shows Asia firms have a lack of visibility of supplier risks, and urges them to map supply chains in order to protect consumers.
Microbial contamination can have huge impact on the profit and reputation of food manufacturers. With traditional methods too slow for the fast-acting distribution systems of today, there is a need to create faster detection methods and one possibility is through the use of biosensors. By Palmiro Poltronieri and Fabio Cimaglia, Institute of Sciences of Food Productions, CNR-ISPA
To ensure food security, ministers from APEC economies have unveiled a framework that seeks to address issues such as food safety, trade cooperation, climate change and food waste.