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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!
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.
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.
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.
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.
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.
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.
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 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?
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.
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.
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.
Mauro Fontana, the new President of the Italian Union for Sustainable Palm Oil, outlines his three-year plan to promote the use of certified sustainable palm oil in Italy.
Find out why our Editor, Bethan Grylls, thinks that you should join us for New Food’s two-day flagship event, the Food Safety Conference, taking place from 5-6 October in London, UK – marking our return to in-person events for the first time since 2019!
As the demand for seafood foods rises, the need for sustainable practices becomes ever-more pressing. In the first of a new series, EIT Food’s CEO Dr Andy Zynga, emphases the urgent call for sustainable aquaculture – and what exactly that entails.
