Jeremy and the food system: The Autumn Statement’s impact on F&B
Clive Black explains what tax breaks, bussiness rate hikes and potentially inflationary measures in announced in the recent Autumn Statement mean for the food and beverage industry.
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Articles
Understanding the presence of chlorate and perchlorate in food: potential risks, regulatory measures and analytical challenges
Presenting ongoing investigations into the risks and analysis of chlorate and perchlorate in the food industry.
Food allergen reference materials and what they mean for industry
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
Application Notes – Issue 4 2023
Welcome to New Food's Issue 4 2023 Application Notes supplement!
Ingredients – Feel-good chocolate
Discover the latest ingredients innovations with our in-depth focus, featuring advancements in the world of chocolate.
Plant-based burger 1-1 Steak & ale pie
In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
Safety of microbial food cultures: an update
François Bourdichon examines microbial food culture safety and provides a critical update on fermentation and its potential risks and benefits in food products.
Food Safety – Digital traceability and fermentation safety
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
Workforce shortages and food safety: Insights from FSA’s Chair
In this Q&A, New Food speaks to Professor Susan Jebb, Chair of the Food Standards Agency about the "Our Food" report and how workforce shortages must being addressed to strengthen food safety in the UK.
Reshaping CBD: Meeting FSA’s revised standards
As the UK's CBD market surges, Steve Brownett Gale discusses evolving regulations for safety and dosage and shares how retailers and manufacturers must adapt as consumers navigate changes.
What really is the future of future food?
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
The GMO battle enters the European theatre
Joshua Minchin reflects on the proposed deregulation of NGT products in the EU and analyses the effect on the food industry.
Shaping the future: Five takeaways from Food Integrity Global 2023
With a month having passed since Food Integrity Global, Grace Galler reflects on the key takeaways from the two day conference and shares how the sector came together to discuss some of the most prevalent concerns in the industry right now.
Stepping up to the plate: Antonia Braun
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities and unveiling their visions for the sector.
Team GB’s new player in protein
Zoë Ellis discusses Danone's launch of GetPRO and how its high-protein product offerings have allowed it to become the Official Yoghurt Partner of Team GB for the Paris Olympics 2024.
