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Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
Joshua Minchin examines the need for a more united approach from the food and beverage industry to eliminate child labour from the sector.
At the Dairy UK annual dinner, Arla UK Managing Director called on the UK government to not lump the dairy sector with any further admin, whilst MP Alicia Kearns hinted at new regulations forthcoming. Here's our Editor's breakdown of the speeches.
Christina Bauer Plank, Global Vice President of Hellmann’s & Dressings, Unilever, analyses the role of businesses to drive positive change and help consumers reduce household food waste
Following the reveal of the Government Food Strategy, Professor Chris Elliott explains why the whitepaper is such a disappointment to the UK food and agricultural sectors – and actually for all of us.
Professor Chris Elliott covers five areas in which the UK food system has been heavily impacted by the Ukrainian-Russian conflict and Brexit.
Following World Safety Day which took place on 7 June 2022, Anne Gerardi, Senior Manager, Global Food Safety Initiative, examines the true meaning of sustainable food.
Daniel Dajewski, CEO and co-founder of Agro-Projects Group, explains why more and more investors are considering entering the mushroom business.
As cannabis becomes available to more and more people through gradual legalisation, does the beverage represent the most familiar and easiest delivery system to new consumers? New Food’s Joshua Minchin finds out.
This #worldfoodsafetyday Emma Samuel, Environmental Health lecturer at Cardiff Metropolitan University, flags her concerns over risky social media food trends that could result in a rise of foodborne illness.
Paul Baker, Co-founder of St Pierre Groupe, analyses in-store bakeries and how they can be reinvented.
As the UK celebrates the Queen’s Platinum Jubilee, Laura Jackson co-founder of Popcorn Shed, analyses what impact this has on the food and drink sector.
HOWTIAN’s VP of Market Strategy Tom Fuzer discusses the growing production of plant-based sweetener stevia to meet global demand and ensure safety during a disrupted supply chain.
