A sustainable food system must give priority to safety 8 June 2022 | By Anne Gerardi 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.
Five good reasons to build a mushroom farm 8 June 2022 | By Daniel Dajewski Daniel Dajewski, CEO and co-founder of Agro-Projects Group, explains why more and more investors are considering entering the mushroom business.
Are beverages the key to greater consumer participation in cannabis? 7 June 2022 | By Beau Bailey 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 7 June 2022 | By Emma Samuel 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 4 June 2022 | By Paul Baker 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 2 June 2022 | By Laura Jackson 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 2 June 2022 | By Tom Fuzer 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? 27 May 2022 | By Joshua Minchin (New Food) 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 26 May 2022 | By Karen Hirsch New data released by the USDA reveals that birds are being boiled alive in US poultry slaughterhouses.
Creating delicious-tasting cannabis products 25 May 2022 | By Joshua Minchin (New Food) 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 25 May 2022 | By Chris Elliott 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? 24 May 2022 | By Louisianna Waring 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? 20 May 2022 | By Daniel Dajewski 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 20 May 2022 | By Thomas Hal Robson-Kanu 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 19 May 2022 | By Joshua Minchin (New Food) 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.
