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A single threshold for the precautionary labelling of all food allergens would make things much easier for food-allergic consumers and the food industry…or would it? Expert food consultant, Dr Bert Popping, reflects on the problems associated with these recent proposals.
New Food's Editor gets the lowdown on low/no, as she speaks to a selection of leading adult beverage companies about the rise of alcohol-free drinking.
Alex Marsh, CEO of pre-prepared home delivery service Tweakd, examines the impact new UK food legislation may have on smaller businesses and how tech could help out the independent.
Constantin Muraru, Maximilian Beiter and Christophe Derrien offer insight on two new insect authorisations that the food industry need to know about.
As the need to be 'green' becomes ever more present, New Food’s Editorial Assistant, Abi Sritharan, investigates the challenges and opportunities of using surplus ingredients to create upcycled food products.
As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves.
New Food’s Editor interviews Fatherson’s Laurence Smith to find out how he intends to claim the title of UK’s first eco-friendly bakery and whether reaching Net Zero is feasible.
Professor Chris Elliott discusses the reasons behind the increasing food prices, which will leave many facing the difficult decision of whether to heat their homes or feed their families.
Technical food expert Mark Bristow outlines the steps management need to take in order to champion and maintain a strong food safety culture.
Ordering food has never been easier, but with so many options, what are consumers looking for when making purchases online? Michelle Patel explores.
The world's oceans contain thousands of pieces of plastic that could be entering some our favourite dishes, but what can you do to help?
Wai-Chan Chan, Managing Director of The Consumer Goods Forum, discusses why collaboration within the food industry is critical if we are to halt the oncoming tide of climate change.
With millions of people around the world managing food allergies, what can manufacturers do to attract the hypersensitive consumer?
The UK inflation rate has risen to its highest in 30 years, and prices of everyday essentials are on the up, so what does this mean for the citizens of the fifth richest country in the world?
New Food’s Assistant Editor, Joshua Minchin, looks back on his predictions for 2021 and makes five more for the year ahead.
