Food Safety – FDA reforms and 60 years of Codex
Discover Food Safety In-Depth Focus, featuring articles on FDA reforms, Codex's 60th anniversary, and the cost of gluten-free.
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Articles
From trash to treasure: Revolutionising food redistribution with Olio
Co-founder and CEO of Olio, Tessa Clarke tells Grace Galler exactly how the food redistribution company keeps food safety standards in check while fighting food waste.
Foods Program reform misses the mark
The infant formula crisis in the US last year prompted calls for reform at the FDA. Brian Ronholm is Director of Food Policy at Consumer Reports and here reflects on the FDA’s response to industry-wide concern.
New Food Issue 2 2023
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.
How can we fix food insecurity in London?
With the cost-of-living crisis hitting many consumers hard in the capital, Hina Bokhari AM, former Chair of the London Assembly Economy Committee, reveals the advice given to the Mayor to help alleviate food insecurity.
Intellectual property: A key ingredient to plant based success?
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
The Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
Harnessing ‘non-destructive testing’ to fight food waste
Philip Simpson, Commercial Director at ReFood, discusses the value of non-destructive testing technologies and how they can be harnessed by food manufacturing businesses to reduce avoidable food waste.
Climate-friendly caffeine: sustainably sourcing Selecta coffee
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
The world of food security according to ChatGPT
Professor Chris Elliott discusses why he thinks AI models will have a "hugely important and positive impact" on the future of the world’s food supply system.
How is FSS taming the perfect storm?
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
Mushroom on the shelves for functional fungi?
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Can The Craft Beer Co win a legal trade mark battle against M&S?
Dale Carter, Trade Mark Partner at Reddie & Grose, uses his trade mark expertise to assess whether accusations that Marks and Spencer has "ripped off" the Craft Beer Co hold weight.
Veganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
