A circular pathway for the food supply chain
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
List view / Grid view
Articles
Sugars from human milk – a secret weapon against allergies?
Jennewein Biotechnologie discusses the importance of human milk oligosaccharides (HMOs) in reducing the likelihood of children developing allergies.
Meat In-Depth Focus 2019
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
One way that supermarkets of the future can tackle the scandal of food waste
In addition to making food businesses more profitable, new technologies can also help tackle the fast-approaching issue of global food shortages. Bjorn Thumas, Director Business Development at TOMRA Food, explains.
Processing In-Depth Focus 2019
This In-Depth Focus looks at a circular pathway for the food supply chain and an overview of naturals in food.
Food Safety In-Depth Focus 2019
This In-Depth Focus looks at the relevance of foodborne parasites and issues for vegan and vegetarian food manufacturers.
New Food Issue 2 2019
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Q&A with 2 Sisters’ Helen Sisson: “I’m continually learning”
Helen Sisson, Group Technical Director at Birmingham-based food manufacturer, 2 Sisters Food Group, tells New Food about her role within the company.
Nitrite-free bacon: making the dream a reality at Finnebrogue Artisan
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Cheese supplier halves waste
Eurilait has halved waste and saved a significant value in the last year following the implementation of supply chain planning software.
Challenging issues for vegan and vegetarian food manufacturers
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
Time to rethink the shelf-life rule?
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
Protecting intellectual property in the food and drink industry
Laura Clews looks at the world of patents and intellectual property rights.
The impact of Brexit uncertainties on UK food and drink exporters
The Food and Drink Exporters Association (FDEA) works closely with companies of all sizes who trade internationally. Here, it assesses the impact of current uncertainty on its members.
Protected food names: what happens after Brexit?
Food and drink producers in the UK who have applied for ‘protected food name’ status, or are considering doing so in the future, may need to seek specialist advice about how these might be affected after Brexit, says Fiona McBride, partner and trade mark attorney at European intellectual property firm, Withers & Rogers LLP. .
