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The UK's illegal meat crisis is spiralling out of control. Professor Chris Elliott warns that government inaction risks devastating consequences for food safety and farming.
PFAS have been used in food packaging for decades, but their harmful effects are prompting stricter regulations. Gaps remain in addressing recycled materials and contamination. By Anna Soehl and Rebecca Fuoco, Green Science Policy Institute.
Mecca Ibrahim, co-founder of Women In The Food Industry, argues that gender equality in food production is not just a moral issue but a business necessity. With progress slow and setbacks increasing, the industry must act now to drive meaningful change.
Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.
Benjamin Miller at The Acheson Group explores how the recent US tariffs on Mexican and Canadian imports could send shockwaves through the food supply chain, creating new and complex safety risks.
4 March 2025 | By TraceGains
How transparent is your supply chain? This report from TraceGains & New Food explores the challenges of food supply chain visibility and how businesses can overcome them.
Uncovering the full impact of dietary protein on human health is of prime importance, with potential to improve not only our longevity but our enjoyment of life, as food and nutrition expert Dr Wendelyn Jones reveals.
Baffled by the machinations of Donald Trump, Professor Chris Elliott reflects on the US President’s impact on food safety…and it’s not good.
25 February 2025 | By SIAL Canada
This report examines the evolving landscape of food safety and transparency, highlighting key industry shifts and emerging challenges. Gain expert insights on regulatory developments, innovative technologies, and strategies to enhance compliance, strengthen brand trust, and drive long-term success.
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.
