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Forget Whitehall's ineffective policies and bureaucratic 'guff'. Britain's obesity crisis demands common sense: honest conversations about diet, sensible eating and active lifestyles. It's time to ditch the red tape and empower the public to make healthier choices. — Dr Clive Black, Vice Chairman of Shore Capital Markets and former Head…
Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
Edward Haynes reveals how advanced sequencing technologies are assisting food companies in their mission to deliver quality products safely to consumers.
As National Apprenticeship Week comes to a close, New Food’s Assistant Editor Ben Cornwell speaks to leading voices across the food industry to uncover how apprenticeships are not only transforming individual careers but also tackling critical skills shortages and future-proofing the sector.
Africa is often seen through the lens of food insecurity, but a quiet revolution is underway. Professor Chris Elliott explores how the continent could become a global food powerhouse.
Alison Johnson at Food Forensics illustrates the importance of being proactive in assuring the safety of your product and how due diligence can be your saving grace.
Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
Food fraud continues to pose significant risks to global supply chains, undermining consumer trust and public health. Sterling Crew, Chair of the Food Authenticity Network and a leading food safety advocate, explores strategies to mitigate these threats and safeguard food authenticity.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
This week, Professor Chris Elliott reveals the launch of a new community initiative that aims to serve generous portions of safe honest food for Europe and beyond.
Gut health pioneers Yakult have played a key role in asserting the importance of the gut microbiome to consumers. Here, New Food’s Ben Cornwell speaks with Reshma Patel at Yakult UK & Ireland to learn how the trailblazing brand is keeping pace with the proliferation of functional foods on the…
It could be argued that Clive Black is not entirely happy with the UK Government’s efforts to improve the food industry…
The increase in alcohol duty rates alongside energy cost rises in recent years have been a heavy burden for distilleries. Here, Craig Akers at Aggreko reveals some operational strategies to help alleviate the pressure.
As Dry January and alcohol-free beverages gain popularity, Stephen Hayes, Managing Director of Automation and control specialist Beckhoff UK, explains how automation can help beverage manufacturers cater to the low- and no-alcohol market.
The food and drink industry not only has the keys to unlock £14bn in value for the UK economy but the sector could also become a world-class case study for delivering economic growth through digital innovation, believes Tom Clayton, CEO at IntelliAM.
