The Great Plains debate: preventing Dust Bowl 2.0
After a recent trip to Nebraska, Joshua Minchin examines the case for conservation on the Great Plains and highlights why the Dust Bowl still looms large in the memory of many.
List view / Grid view
Articles
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
University of Nottingham innovators win sustainable food awards
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
How the food industry can transform the national diet
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
Adapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
Could fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
How to end hunger in the US? Work with us!
Diane Letson from US hunger relief charity Feeding America shares her belief that more can be done to deliver the huge volumes of wasted food in the US to hungry American mouths.
Application Note Supplement – Issue 2 2023
Welcome to New Food's Issue 2 2023 Application Notes supplement!
What it takes to deliver our daily bread
Andrew Pyne, Chief Executive of the Federation of Bakers, explores the challenges currently facing the bakery industry.
Macadamia’s magic moment: an on-trend nut for healthy new foods
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
Milling priorities in the next farm bill
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.
Sustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
Meat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
CBD products: The importance of child-safety
Lifestyle Packaging’s Steve Brownett-Gale answers all the important questions surrounding child-resistant packaging for the CBD industry.
Potential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
