A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
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Articles
Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
UK attitudes towards healthy and sustainable diets
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Love Food Give Food: Action Against Hunger making a difference
Action Against Hunger marketing executive director Jean-Michel Grand shares insight into how the hospitality industry is helping to tackle the hunger crisis through its Love Food Give Food campaign and discusses some ongoing challenges.
Seven questions around sustainable dairy
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
Game-changing solutions for dairy
Director General of the International Dairy Federation Caroline Emond, discusses the UN Food Systems Summit and explores how school milk programmes play their part towards a sustainable future.
The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
Putting old practices out to pasture
Jonathan Dixon, Senior Vice President of Sales for Arla Foods UK, explains how the company shifted its approach to e-commerce through the pandemic.
The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
Crisis management after the pandemic
John Carter looks at what has changed since the Covid-19 pandemic and what has stayed the same.
Privatisation of safety standards
Madhura Rao discusses the impact of private food safety standards on global agri-food supply chains.
The future of trust and transparency in the food supply chain
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
Everything you need to know about personalised nutrition
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
How food producers can decarbonise and shorten their supply chains
Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
Biobased lubricants – ensuring oxidative stability
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
