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Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
This In-Depth Focus explores the changing tastes and trends within the food industry and looks at how new techniques are changing what goes into the food we eat.
This In-Depth Focus explores different methods for improving the quality of beer and wine, from the ingredients to the factory processes.
In this issue: Food Additives: consumers’ queries answered, and what lessons can be learnt in the wake of the South African listeriosis outbreak.
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
Lindt & Sprüngli reveals to New Food the approach, detailed methods and considerations that go into producing its chocolate, while always keeping sustainability at its core.
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
It is undisputed that we need to produce substantially more food in order to feed the world’s ever-growing population. Hannes Dempewolf, Senior Scientist and Head of Global Initiatives at the Crop Trust, speaks to New Food, in particular about the use of genebanks and the collaborative, worldwide efforts needed to…
Neil Giles, a product inspection specialist with Mettler Toledo, looks at the vital importance of product inspection in the meat and poultry industry and the benefits that advanced inspection systems can offer manufacturers in terms of productivity, protection and quality.
Brian Sapp, Director of Operations at White Oak Pastures, a 150-year-old multigenerational family farm, tells New Food how this South Georgia business employs production processes that cooperate with nature to produce artisan products.
Pending new labelling, legislation that requires brands to disclose GMOs on their products is already causing major headaches for American retailers. The new rules are set to be announced at any time but it's clear much work must be done to ensure private brand retailers, in particular, are ready. Here,…
The potential presence of drug residue contaminants in products destined for human consumption is of increasing importance within the industry, but what are the main challenges posed by this issue? Daniel Hughes has some answers.
Dr Kate Kemsley reports on her team’s discovery, which makes use of ‘benchtop’ NMR to overturn conventional wisdom on the chemical composition of our favourite drinkable pick-me-up.
Launched back in 2015, the SFCIU has already had some notable successes in the challenge of combating food fraud, as the unit’s head Ron McNaughton explains.
Richard Werran encourages UK food businesses to build their resilience, remain alert to conventional risks – and to wake up to emerging ones.
