Recent insect authorisation accelerate tailwinds for novel foods
Constantin Muraru, Maximilian Beiter and Christophe Derrien offer insight on two new insect authorisations that the food industry need to know about.
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Articles
Should we embrace upcycled food?
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.
Measuring flavonols in tea leaves
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.
No more excuses – one bakery’s mission to reach Net Zero
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.
Food prices are soaring and here’s why
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.
Food safety culture – management need to be committed!
Technical food expert Mark Bristow outlines the steps management need to take in order to champion and maintain a strong food safety culture.
Food online – what’s been happening?
Ordering food has never been easier, but with so many options, what are consumers looking for when making purchases online? Michelle Patel explores.
A side of plastic: what can we do to stop it getting into our food?
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?
Collaboration is critical: 2022 must be the year to prioritise partnerships
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.
How can manufacturers ease the allergen burden?
With millions of people around the world managing food allergies, what can manufacturers do to attract the hypersensitive consumer?
Inflation hits hard: why we’re losing customers to food banks
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?
Five key food and beverage industry trends for 2022
New Food’s Assistant Editor, Joshua Minchin, looks back on his predictions for 2021 and makes five more for the year ahead.
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?
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.
