Regenerative organic farming, Yeo Valley-style
The owner of Yeo Valley Tim Mead provides some straight talk on the promise, principles and practicalities of organic farming.
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Articles
An insider’s view of food crime
Chris Elliott recaps the biggest risks currently facing the food and drink sector, including organised crime, shortages and authenticity, and calls for more discussion around solutions.
A milestone achievement to protect our future with salt
Dr Rudaba Khondker from the Global Alliance for Improved Nutrition (GAIN) speaks about recent industry and regulatory progress in promoting the Iodized Salt Act, helping to combat vitamin deficiencies and improve health in Bangladesh.
Miracle berry – developing its promise
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
Wine science: Determining the chemical effects of wildfires
Wildfires can be catastrophic for any crop, but the damage done to grapes might not reveal itself until it’s too late. Richard Jack and Dr Rob O’Brien explain how labs are helping vineyards ward off the effects of wildfires.
Three ways to reduce water usage
On the back of a fascinating webinar presented by Amanda Scott, SUEZ has provided a crucial guide to food and beverage manufacturers to get more out of the water they use and continue to drive sustainability efforts.
FSA responds to Government gene editing plans
Professor Robin May, Chief Scientific Adviser at the Food Standards Agency (FSA), addresses the Government’s recent announcement on the future of gene editing in food.
Can you believe all you read, even in a scientific journal?
Professor Chris Elliott raises alarming concerns with some scientific literature and asks New Food’s readers – can we always believe what we read in a journal?
“And, and, and” – the role of alternative proteins in feeding the future
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Cannabinoids in food, feed and Novel Food in the European Union
Jörg Konetzki from Mérieux NutriSciences outlines the current cannabinoid climate, including legality in Europe and some noteworthy aspects of analytics.
Is the hemp heart the next meat analogue?
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
Trade tensions
Ulrich Adam, Director General of spiritsEUROPE, explains why the EU-US trade spat was so damaging for the spirits industry, and outlines what needs to be done to reform global trade and prevent a similar episode from happening again.
Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
Applications of hyperspectral imaging in food safety
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
