Step up or step out, Eustice
Professor Chris Elliott takes no pleasure in saying “I told you so”, after warning about the UK’s vulnerability when it comes to food security. But, out of the Ukraine crisis could come a reinvigorated food system…
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Articles
Supporting more sustainable consumer diets: what works?
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.
How the changes to China’s customs rules will impact exporters
John Rowley from NSF International highlights what changes to Chinese import regulations will mean for food exporters.
The pros and cons of nutrient modelling systems
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
Low/no: this is just the beginning
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.
As sweet as vegan pie – if you get it right
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Is there a link between heavy metals and autism?
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.
Britain’s plant-based voice
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.
Nutrigenomics: creating nutritional strategies for the 21st century
Food writer Jacob Smith provides insight into the potential of genetic-based nutrition both for athletes and in a clinical setting.
New genomic techniques – saviour or nemesis?
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?
Are bugs the future of pet food?
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.
Home-based food sellers must register with their local authority
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.
Sugar policy: what lies ahead for the food sector
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…
Selling like hot cakes: bakery 2022 trends
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
(Bio)Fortification: to D or not to D?
Researchers from Ulster University summarise the latest vitamin D research and suggest how the food industry can respond to suboptimal intakes.
