List view / Grid view
Rising interest in sustainable diets has led many food businesses to consider how best to play their part in driving a dietary transition. Here, Joanna Trewern at WWF-UK relays the results of an initiative that encouraged consumers to make lasting changes to their eating habits.
John Rowley from NSF International highlights what changes to Chinese import regulations will mean for food exporters.
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Debates have arisen over the years as to whether or not there is a link between heavy metals and child development. Now, a new court case hopes to shed a light on this once and for all.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
Food writer Jacob Smith provides insight into the potential of genetic-based nutrition both for athletes and in a clinical setting.
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.
Since Covid, there has been an increasing number of home-based food sellers, but many have failed to recognise their role as a business placing consumers at risk.
Growing awareness among policymakers of the food environment’s impact on public health, means the industry can expect ever tighter restrictions and regulations on sugar. Andrea Gutierrez-Solana explores…
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
Researchers from Ulster University summarise the latest vitamin D research and suggest how the food industry can respond to suboptimal intakes.
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
