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?
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Articles
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.
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.
