New Food Issue 2 2023

Welcome to Issue 2 2023 of New Food, in which we we ask whether the food and beverage industry is starting to show the strain of the constant pressure it has endured over the past couple of years.

Professor Chris Elliott discusses the multiple crises that the food and beverage industry has had to weather, Brian Ronholm asks serious questions of the reforms happening at the FDA, and Feeding America highlights how industry can help solve food insecurity in the US. 

We are also honoured to celebrate the 60th Anniversary of the Codex Alimentarius, with Steve Wearne, Tom Heilandt, and Sarah Cahill telling the story of one of the food and beverage industry’s most important bodies. 

Elsewhere, we hear from the world’s largest meat processing company in the world JBS on their sustainability policies, the North American Millers’ Association (NAMA) on the upcoming farm bill and much, much more. 

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
  Trident Seafood’s Jeff Welbourn on why sustainability is so important to him 
• FOOD SAFETY
  Contributions from leaders in food safety, covering topics on food system resilience, 60 years of Codex, and the cost of gluten-free
• HEALTH AND NUTRTION
  Insight from Feeding America and Tate & Lyle on food insecurity and the importance of fibre
• INGREDIENTS
  The latest from the meat and baking sectors, including JBS and the Federation of Bakers