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.
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Articles
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.
The food safety and human health timebomb
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.
World Food Safety Day: FDA priorities amid structural changes
This World Food Safety Day, New Food’s Grace Galler speaks to Consumer Brands Association’s Sarah Gallo about what the FDA should prioritising amid upheaval.
What does sustainability really mean?
Joshua Minchin asks what sustainability really means to farmers across the world after some fascinating conversations in a recent episode of Food to Go.
