More of the ugly iceberg has surfaced
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
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Ensuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
Plant-based NPD? Don’t jump the gun…
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
Sesame: the latest top allergen on the block
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
“Cage-Free” is so much more than a label
Vicky Bond discusses why she thinks the "quest for cheap meat and eggs has gone much too far" and why it is important to hold companies accountable to their cage-free promises.
Tackle food waste to fix our food systems
With global food systems wreaking havoc on our climate, Jamie Crummie asserts the best place to start with tackling this overwhelming problem is addressing food waste.
Three actions to stop more food fraud scandals
Professor Chris Elliott reflects on the most recent food fraud case to sweep the food and beverage industry, and calls for clear actions points to prevent anymore.
Rethinking food recalls in the US
Vanessa Coffman offers highlights of the panel session New Food hosted at its 2022 Food Safety Conference which discussed the potential pitfalls of current recall systems.
Cultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
Brexit: taking food safety with us
Food businesses are waiting on tenterhooks to see what changes the UK Government will make to regulations and standards following Brexit. But how are food safety bodies such as the FSA planning to mitigate industry pressures?
Sticking to the status quo? More change needed at the FDA
Roberta Wagner of the Consumer Brands Association highlights flaws with the FDA’s proposed reforms and asks for more from Commissioner Califf.
Cultivated Meat: From rarity to reality
With many keen to try cultivated meat for themselves, SuperMeat explains how it evolved from a “pipedream” to being on the verge of hitting US shelves.
Empowering women in the food industry
This International Women’s Day New Food speaks to various women working in the food sector that are striving to make impactful changes.
Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
