The hunt for more sustainable agriculture
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
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Articles
Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
Can healthy food help save the NHS?
In his second column, Sepe Sehati discusses the UK's relationship with food and how well-thought-out government initiatives coupled with a change of mindset and lifestyle could help create a healthier Britain and save the dying NHS.
New Food Issue 4 2022
With the Food Safety Conference 2022 fast approaching, Issue 4 2022 of New Food takes stock of current and emerging food safety concerns with an especially sizeable food safety In-depth Focus, including expert insight from 14 professionals. Plus, coverage of food inflation, sustainability, future foods and so much more!
Carbon standard to bring opportunities to regenerative food production
The food and agriculture industries have an appetite for reducing carbon emissions, with many businesses setting their own goals to meet Net Zero. Filippo Guerrini from regenagri explains the critical role a ‘carbon standard’ can have in successfully reducing carbon emissions across the entire food supply chain.
How can we solve water scarcity?
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
Black-caped magicians: Uncovering the secrets of sommeliers
The qualification of Master Sommelier is one of the most difficult to achieve in the food and beverage industry. Joshua Minchin finds out how to become a Master Sommelier and asks why there is a lack of diversity within the trade.
Food price inflation: How did we get here and what can be done?
As nearly everyone is aware, food price inflation has reached levels we haven’t seen in recent history. Here, Richard Volpe reflects on some of the major causes as well as lesser-known impacts that have created this perfect storm.
How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
Is the reduced lack of trust in our food something to really worry about?
Professor Chris Elliott offers his two-cents on the recent news that trust in food among UK consumers is falling and whether this is media-fuelled nonsense or a cause for real concern.
Food Safety Conference: A showcase of New Food’s October 2022 summit
In celebration of our upcoming Food Safety Conference (5-6 Oct 2022), we are delighted to bring you this eBook, exploring some of the top food and beverage innovations and challenges, centred around the topic of food integrity.
Climate change: An inconvenient now?
Climate change has seemed a long way away for so many, but recent temperature spikes might well have focussed minds. How are we going to protect our food supply in an increasingly hotter world?
Our latest US food industry eBook: Over the Horizon
New Food hears from some of the premier experts in the US food and beverage industry and the innovative solutions they are finding for the obstacles presented in 2022.
Catastrophe averted? Ukraine wheat deal signed
The striking of a deal to lift the Black Sea blockade is quite clearly good news, but here Professor Chris Elliott explains just how important the settlement is for global food security.
Toasting tariff-free trade
Joshua Minchin reports from the US Embassy as the spirits sector celebrates an end to transatlantic tariffs on products such as whiskey, gin and cognac, which has blighted trade between the three trading partners for nearly four years.
