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Attorneys Angela Spivey and Alan Pryor discuss the top trends in alcohol beverage litigation in the US and what those trends reveal about best practices for alcohol producers, to lessen their exposure and strengthen their defences.
Christophe Barnouin, CEO at Ecotone - home to such brands as Clipper Teas, Whole Earth and Kallo - explains how the industrial food model is damaging the natural world and ways we can turn the tide.
Polly Ruhland explains how the US soy industry is making a concerted effort to become a more sustainable industry, and with that, make a significant portion of our food system much kinder to the planet.
Aditi Basu, Chief Marketing Officer at Future Market Insights, shares on the evolving trends of labels in animal feed additives
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
The new calorie labelling legislation in England – aimed at tackling the obesity crisis – has been welcomed by many, but does it also carry a cause for concern? New Food finds out.
New Food hears from Drops of Heal CBD’s Founder about why she decided to launch CBD-infused olive oils, her thoughts on UK regulation, and where the future of cannabinoids might be heading.
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
Marcel Koks, Industry and Solution Strategy Director for Food and Beverage at Infor, looks at how food manufacturers can use technology to boost supply chain resilience in the face of ongoing disruption.
During Allergy Awareness Week, New Food explores the findings of the UK’s biggest study into the perceptions on allergies, which has uncovered the hidden mental health and psychological effects of having - or caring for someone - with an allergy.
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
What precisely is in our food? Here, Miguel Angel Pardo from AZTI extolls the virtues of mass sequencing in bringing clarity to this vital subject…
Tim Newthorpe of The Vegan Society analyses how the war in Ukraine is impacting the supply of global commodities that Europe relies on to maintain current levels of production.
Julia Ocampo, Director of Sustainability at Luker Chocolate, looks at how we can make a positive environmental impact with cocoa farming.
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.
