Food safety – Net Zero, HACCP and consumer trust
Enjoy a series of in-depth articles written by industry experts exploring food safety and reaching Net Zero, US HACCP beef regulations, and how to build back trust in a crisis.
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Articles
New Food Issue 1 2022
Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
Why are consumers and manufacturers choosing almonds?
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
Why a one-fits-all precautionary allergen labelling threshold might be counterproductive
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.
Alcohol-free – I’ll drink to that!
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.
What effect does new UK food legislation have on smaller businesses?
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.
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.
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.
