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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.
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.
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.
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
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.
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.
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
