Energy and food production: Can we have our cake and eat it?
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.
List view / Grid view
Articles
Sweeteners in chocolate – the highs and lows
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
It’s all go, go, go for STOP
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.
Inside Borough Market’s landmark new food policy
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.
Don’t blame it on the pine nut!
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.
Alternative proteins: The road to commercial success
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.
Food safety culture: what is it and how do we measure it?
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.
The increasing threat of mycotoxin contamination
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
The role of enzymes in the emerging sustainable food system
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.
How does Japan view the boundary between food and medicine?
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.
How artificial sweeteners are changing our friendly gut bacteria
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.
What’s on new PM Liz Truss’ plate?
As Liz Truss moves into 10 Downing Street, she’ll be handed the famous red box of important tasks and things to look at – it’s perhaps never been bigger or more urgent.
How our food safety system needs to change
AFDO Executive Director Steven Mandernach explains how his organisation is enacting to change to make our food even safer.
How food insecure is the UK?
Professor Chris Elliott reviews the trends identified in two of the FSA’s biannual surveys to assess the position of UK food security by numbers.
Emerging global food safety challenges and how to address them
Weaknesses triggered by zoonotic disease and mycotoxins will be intensified due to the impacts of climate change, a move to plant-based and circular economies. Here, four experts explore the upcoming issues to be aware of and how we might forge a safe path forwards.
