Five good reasons to build a mushroom farm
Daniel Dajewski, CEO and co-founder of Agro-Projects Group, explains why more and more investors are considering entering the mushroom business.
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Are beverages the key to greater consumer participation in cannabis?
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.
Home canning: TikTok made me do it
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.
Re-inventing in-store bakeries
Paul Baker, Co-founder of St Pierre Groupe, analyses in-store bakeries and how they can be reinvented.
How the Queen’s Jubilee is impacting the food and drink industry
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.
Why our stevia supply’s safety and traceability matters more than ever
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.
Is the oncoming cybersecurity storm already here?
The experts paint a rather ominous picture when it comes to cybersecurity, but is the food industry anticipating a problem that it is already knee-deep in?
Shocking slaughterhouse abuse – it’s time to change
New data released by the USDA reveals that birds are being boiled alive in US poultry slaughterhouses.
Creating delicious-tasting cannabis products
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
Mycotoxins, the menace that’s getting worse
Following on from his visit to the World Mycotoxin Forum, Professor Chris Elliott flags three key emerging issues which were raised at the event around mycotoxins.
Vegan pet food – what’s it all about?
Louisianna Waring of the Vegan Society shares insights for the vegan cat and dog food market – and outlines some areas where consumers might opt for meat-free alternatives.
Why is mushroom growing in the US and Europe different?
Daniel Dajewski of Agro-Projects discusses the differences between the US and European mushroom markets, and outlines the significant changes the American sector needs to undertake to modernise.
Why elite sports teams are choosing turmeric
Former international footballer Thomas Hal Robson-Kanu examines why the elites are placing their trust in turmeric.
All rise: Notes from a make-believe courtroom
New Food’s Joshua Minchin reflects on a mock food safety trial at Food Safety Summit 2022, and wonders whether the format might serve as valuable training for food manufacturers and retailers.
Exploring an agroecological solution for agricultural issues
18 May 2022 | By
Nature, net zero and food security: New Food shares some of the key takeaways from The Soil Association’s agroecology-focused conference.
