List view / Grid view
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
With the pound crashing against the dollar and interest rate hikes surely on the horizon, Joshua Minchin examines what this all means for the food and beverage industry.
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
Shell Energy UK examines how the UK food and beverage industry can transform its energy use to mitigate the impact of energy price rises and support a transition to renewables.
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
New Food finds out about US non-profit Stop Foodborne Illness’ monumental 28-year history and its future plans for putting a stop to contaminated food.
Shane Holland, Vice Chair Elect of the board of trustees that runs Borough Market, takes us inside the world-famous food destination’s new food policy.
Did you know that not all pine nuts are edible? Here, Antonina Constantine explains how DNA-based techniques can prevent you from serving up a dodgy one.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
New Food hears from Papa John's and Chipotle Mexican Grill on their definition of food safety, and how the industry can begin to measure what is becoming an increasingly important term.
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
In his third column, Sepe Sehati paints a picture of how the Japanese health care is benefiting from a well-thought-out, joined-up regulatory approach to food as medicine.
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
