New Food Issue 1 2023

Welcome to Issue 1 of New Food for 2023, in which we ask where  the future of the alternative proteins sector lies, as well as our usual forensic examination of the latest food safety risks and a showcase of the latest, most exciting developments in our fascinating industry. 

We are proud to feature an exclusive interview with SuperMeat, one of the leading companies in the cultured meat industry, discussing its latest innovations and the potential impact of this technology on the food industry.

We also take a closer look at the issue of mycotoxin risk, with insights from Michele Suman of Barilla, one of the world’s leading food producers, and question the US recall process with STOP’s Vanessa Coffman. 

Finally, we turn our attention to food waste, and the innovative solutions being developed to tackle this pressing issue. Jamie Crummie, Co-founder of Too Good to Go, demands more from us all to bend the curve on climate change before it’s too late.  

At New Food , we are committed to exploring the latest trends and innovations in the food industry, bringing you insights and perspectives from leading experts in the field. Don’t miss out on this issue – subscribe now and stay ahead of the curve in the world of food innovation. 

• LEADERS’ SERIES
  Dairy giant Arla’s Ash Amirahmadi on the drive to net zero
• FOOD SAFETY
  Contributions from leaders in food safety, covering topics on pathogen control and supply chain risks
• ALTERNATIVE PROTEINS
  It’s a big year for alternative proteins – we look at where this sector could be heading next
• ALLERGENS
  Dr Ruchi Gupta marks an important moment in US allergen regulations, while NOMO explains how it is crafting chocolate for all 
• INGREDIENTS
  New Food learns about the exciting world of low/no alcohol and hears from an innovative new way of producing sweeteners