Plant-based power: restaurants embrace Veganuary
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
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Articles
Why the food sector needs to save bees – and how to do it
New Food hears from Buckley’s Bees, an organisation looking to help repopulate the dwindling bee numbers, on why extinction would have such a detrimental impact on our food system.
Will this new technology revolutionise fish farming?
Meet the new piece of technology which could transform the shrimp farming industry. Dr Faik Hamad, and Dr Poo Balan Ganesan discuss how micro-bubble technology could be change fish farming in developing countries.
The May Contain Consultation
What is the May Contain Consultation and why are we encouraging businesses to respond to the March deadline? Ben Rayer from the FSA’s Food Hypersensitivity Team explains.
Pesticides: why, how and what?
Is it a legal requirement, public safety or public perception? In this article, Buddhi Dias tackles the common reasons for testing food for pesticides, as well as what you should expect from a testing laboratory.
Don’t let Salmonella eat your profits
Low-moisture food groups come with added risk; find out how PerkinElmer can help you test with confidence.
The scheme to rewild Britain is wildly off the mark
Professor Chris Elliott offers his thoughts on the rewild scheme, which will see £800 million go to landowners to plant trees and restore wetlands, but there are fears that this will cause serious food security issues and even put small farms out of business.
Plastic sorting problems? Sorted
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
Could modern high-tech farming eliminate mycotoxins, an old nemesis of agriculture?
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
Fishy business: how transparent is your seafood?
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
Keeping up with COP
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
How locavores can improve global food systems
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
The bugbears and potential of edible insects
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
Improving the reliability of microbiological testing
Following Food Integrity’s 2021 panel around improving the reliability of microbiological testing, the experts come together again to recap the highlights.
