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Filippo Grassi, food industry analyst, and Daniel Davis, supply chain specialist, investigate the rising threat of food fraud, from mislabelled produce to meat and seafood scandals. They explore real-world cases, consumer risks, and how traceability, regulation, and technology can protect global supply chains.
When a labelling error forced Walls to recall thousands of ice creams, supply chains were disrupted and the incident attracted widespread attention across the UK. In this article, Pete Gillett of Marketpoint Recall explains the key lessons in food recall management and how smart preparation can help brands prevent costly…
Governments and international bodies are paying attention to key public health and food resilience matters. In fact, they’re writing reports and Chris Elliott has read them – here’s what he has to say.
Go beyond the hype of AI in food safety. This deep dive reveals where the real, immediate ROI lies: in automating compliance and unlocking the power of your existing data.
As COP30 approaches, Dr Leigh Ann Winowiecki from the Coalition of Action 4 Soil Health (CA4SH) asserts the need to include non-state actors in global discussions to unlock soil health’s vital role in resilient food systems, climate solutions and planetary well-being.
A worrying tale has emerged from Vietnam’s food scene that serves as yet another powerful call for provenance we can trust. Chris Elliott reveals all.
As IAFP 2025 draws to a close, New Food’s Assistant Editor Ben Cornwell highlights four key sessions that shaped this year’s vital food safety discussions.
ChemBizR Senior Analyst Shivani Nainwal explores how bold ingredient innovation is driving HFSS-compliant food reformulation in the UK, transforming products and helping shape a healthier future ahead of the January 2026 deadline.
Ruth Davison, Chief Storyteller at OurCarbon, explores how Bhutan’s carbon-negative status influences its food, farming and sustainable way of life.
Professor Chris Elliott warns that the looming China–Taiwan conflict could have a seismic impact on global food security – from blocked trade routes and fertiliser shortages to serving as a wake-up call for UK national food resilience.
Against the backdrop of World Chocolate Day, this instalment of Ingredients for Change explores the current climate and challenges facing the cocoa industry and whether it’s time to rethink the traditional chocolate production model. New Food spoke with Ahrum Pak to learn how her startup aims to break the mould.
Dr Saskia Van Ruth, University College Dublin, explains how supply chain disruptions and economic pressures are fueling a rise in food fraud worldwide. Recent cases highlight the urgent need for coordinated prevention efforts, such as the European Food Fraud Community of Practice (EFF-CoP), to protect public health and ensure food…
Discover how top experts are addressing the invisible threats of allergens and pathogens in food manufacturing. This comprehensive report covers regulatory updates, innovative testing methods, and practical strategies to protect your products and consumers.
As consumer expectations evolve, Tate & Lyle reveal to New Food why preserving mouthfeel through product reformulation is essential for delivering affordable indulgence.
Professor Chris Elliott highlights new innovations and new approaches that are joining the dots for a united food-safe future.
