Privatisation of safety standards
Madhura Rao discusses the impact of private food safety standards on global agri-food supply chains.
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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.
Nutrition and health claims on functional foods in the EU
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
Everything you should know about food-grade lubricants
New Food hosted a roundtable with some of the leading experts within food-grade lubricants to gather some key facts around this essential product.
COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
An education on autogenous vaccines
New Food hears about rapid veterinary microbiology and the production of autogenous vaccines for poultry, cattle and pigs.
Descheduling cannabis in the US
New Food's Bethan Grylls interviews Kaycha Labs’ Stephen Goldman on what federal legalisation of cannabis in the US would mean for the industry.
C-13 internal standards for mycotoxins analysis: trend or necessity?
Chiara Dall’Asta, food chemistry professor at the University of Parma, debates the use of C-13 internal standards in mycotoxins analysis.
Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
Dairy In-depth Focus – October 2021
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
Autumn Budget 2021 reaction: a big win for the alcohol sector?
The alcohol sector looks to be the biggest winner from the Autumn 2021 Budget, though scratch beneath the surface and it seems like not all corners of the industry will benefit from the proposed policies.
Ingredients In-depth Focus – October 2021
Our most recent ingredients In-depth Focus features commentary from Mars Wrigley on the mint supply chain and explores the future of pet food.
