Stepping up to the plate: Nick Stevens
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
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Articles
NFU Conference: Moral bankruptcy, food security, and President Eisenhower
New Food Editor Joshua Minchin dissects two important speeches made at the NFU Conference this week, and asks whether we can garner anything meaningful from them.
What we can learn from the Singapore Food Story
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
Empowering our food system in the European Year of Skills
Dr Maarten van der Kamp explains why harnessing education and skills in the agrifood sector could transform the future food system.
Can mycelium deliver a paradigm shift in the food system?
With today's food system contributing to the planet's environmental woes, Harold H. Schmitz discusses why he believes mycelium should be embraced as one of the few options that “can meet all five requirements of being a paradigm-shifting nutrition source”.
Stepping up to the plate: Jonny Keeling
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
Is 2024 the year of health-conscious pancakes?
This Pancake Day, Elliot Cantrell, Head of NPD at Bakeaway outlines how food businesses can tap into the growing demand for free-from products while addressing health, taste, sustainability, and convenience.
EFRA Chair raises “serious concerns” over new Brexit checks
Chair of EFRA, Sir Robert Goodwill shares “serious concerns” regarding biosecurity threats to UK's agri-food sector following the implementation of BTOM and urges clarity on check funding cuts and Sevington facility concerns.
Will the Suez Canal Crisis drive more food fraud?
Professor Chris Elliott explains why ongoing unrest in the Middle East could impact food security and prices on faraway shores…
Smoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
JBS CEO highlights hunger as top priority for Brazil’s G20 Presidency
Gilberto Tomazoni, JBS’ CEO, emphasises overcoming trade barriers to address hunger, boost productivity, and promote sustainability globally.
Navigating the climate crisis: The journey towards decarbonisation
As businesses increasingly acknowledge their role in mitigating climate change, Tetra Pak’s Vice President Climate & Biodiversity, Gilles Tisserand, shares his thoughts on how companies can accelerate their decarbonisation efforts.
Mastering allergen management: A guide for food businesses
Zoe Richards, Business Solutions Director at Trustwell, emphasises the crucial role of effective allergen management in the food industry.
The Food Integrity Global Post-Event Report
The Food Integrity Global Post-Event Report brings you all the important analysis and highlights from New Food's flagship event.
Is the plant-based bubble bursting?
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
