Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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Articles
Investigating human behaviours – new ways to hook consumers
New Food's Editor Bethan Grylls explores how the pandemic has influenced consumer purchasing behaviour and the new opportunities that have come as a result.
New Food Issue 5 2021
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
Food safety still a first world challenge
Susan Brownlow reflects on the persistent problem of foodborne contamination across the globe and current best practice for addressing it.
Collaborating across borders and barriers
Following the UN Food Systems Summit in September 2021, Erica Sheward, Director, Global Food Safety Initiative at The Consumer Goods Forum, discusses ways we can help ensure safe food for everyone and highlights key takeaways from the conference.
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.
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.
