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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.
Jidesh Kumar explains how the Indian food safety authorities are beginning to enact regulations on vegan food in the country.
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
In the first of a new regular series, Dr Sepe Sehati looks at the opportunity for unintended consequences to emerge when innocuous looking policies are pushed through with little thought for the problems they might invite.
Human milk-based fortifiers are saving the lives of critically ill, premature infants in hospital neonatal intensive care units (NICUs). Does it matter how fortifiers are processed during manufacturing?
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
Following an insightful discussion around crisis management at Food Integrity 2022, Andrew Joret, Chairman of the British Egg Industry Council, highlights the robust food standards on which the Lion scheme is founded.
