Hacked: 5 reasons why your food might be in danger
Can the food supply chain be hacked? Which dangers exist? What can be done? Take a look at the five reasons for why threats exist.
List view / Grid view
Articles
Snacks In-Depth Focus 2017
In this in-depth focus: Kevin Smith from Battle Oats discusses nutrition on the go; Robert Strathem from Fairfields Farm explains how they're reinventing crisps one bag at a time; and we catch-up with Wenger's Doug Baldwin...
Fish & Seafood In-Depth Focus 2017
In this in-depth focus we look at next generation noodles, and Kendall Whitney from the Seafood Producers Cooperative discusses the freezing of wild seafood...
Health & Nutrition In-Depth Focus 2017
In this Health & Nutrition In-Depth Focus, Nestlé's Muriel Henrion discusses functional ingredients, and Diana Salih from Nestlé UK looks at the benefits of lower-protein infant and follow-on formula and the long-term impact on health...
Are you prepared for the implications of FSMA regulations?
Exclusive insight from CEO Sample6 Michael Koeris on how to ensure your EMP is ready for the FSMA regulation.
The benefits of lower-protein infant and follow-on formula and the long-term impact on health
With the global rise of obesity in children and adults and the subsequent impact on public health, early nutrition programming has become an area of growing interest1. One possible mechanism of such programming is the ‘early protein hypothesis’, proposing that a high protein intake during infancy and early childhood may…
Tetra Pak on the importance of subsidising a child’s milk intake
Stefan Fageräng, Managing Director North West Europe at Tetra Pak offers New Food an insight into why we must ensure children consume enough milk.
Issue #2 2017 – Digital Version
In this issue: Snacks, Health & Nutrition, Fish & Seafood, Packaging, Microbiology, Food Safety, Brexit, plus show previews and interviews...
Is globalisation good for food?
Is globalisation good for food? The currently contentious concept of globalisation has impacted agricultural practice significantly. The question is now - are these changes positive or negative?
Functional ingredients – from fiction to facts
Food habits have greatly evolved in recent decades. In addition to aspects such as taste, quality, safety, and convenience, consumers now also expect processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases…
Fighting Food Fraud in 2017 with Newcastle University
Fighting food fraud in 2017 will be no easy task. New Food Editor Stephanie Anthony speaks to Dr Diogo Monteiro Senior Lecturer at the Newcastle University for an insight.
Fighting Food Fraud in 2017 with the University of Portsmouth
In anticipation of Food Fraud 2017, New Food speaks to the University of Portsmouth for its insight into how best to fight food fraud in 2017.
Interview with Eoghan Daly, Crowe Clark Whitehill LLP | Fighting Food Fraud in 2017
In anticipation of Food Fraud 2017, New Food speaks exclusively to Eoghan Daly of Crowe Clark Whitehill about tackling food fraud in the 21st Century.
The green food revolution sweeping across Silicon Valley
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
Is healthy food out of reach? No, but we need greater education
An argument from Stuart McDonnell in favour of education above all to improve intake of healthy food...
