List view / Grid view
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.
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
NQAC Dublin's Andrew Savage and Fabien Robert explain why the company developed an in-house method for the quantitative determination of five Alternaria toxins.
In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.
Ahead of Food Integrity 2022, we hear from one of our moderators, Sterling Crew, about the lessons we can learn from the UK Salmonella egg crisis and the scheme that changed everything. Catch his workshop on building trust this March!
Expert Radojka Barycki offers a clear and concise overview of important HACCP updates impacting the beef slaughter process in the United States.
Dr Adam Carey from the European Specialist Sports Nutrition Alliance (ESSNA) discusses sustainability in sports nutrition and defines key targets and regulatory insights to help the industry innovate while meeting policymakers’ and consumers’ expectations.
Professor Chris Elliott outlines how price increases are serving fraudulent activity and the ways in which food fraud is beginning to manifest in the UK using rice as a key example.
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
