Five common mistakes when setting a new healthy habit – and how to fix them
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
List view / Grid view
Articles
Will technology save us from a food security catastrophe?
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.
What does a weak pound mean for food and drink?
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.
Food allergies – are we at the crux?
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
The five grand challenges to future food safety
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.
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.
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.
