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Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
The best tools for adhering to MRLs of pesticides in baby food, why a thorough understanding of the biology behind hygiene and sanitation is necessary at school, plus more in this issue's Food Safety In-depth Focus.
As the Consumer Goods Forum holds its Global Summit in Dublin, Sharon Bligh and Christina Adane call for young people to be given the limelight and agency to decide their own food futures.
To succeed in today’s environment, you need to get a clear view from the top of the mountain. Rick Sanderson FIFST, Founder of The STAR Index ESG Platform, explains.
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.
