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In the latest edition of Mythbreakers, Dr Adam Carey asks whether carb-loading can be beneficial to consumers, and offers important advice around choosing sports nutrition products that are upfront about their ingredients.
Food safety expert, Wasi Asghar, examines the ways in which the senior management of food manufacturers can improve food safety culture.
As ‘normal’ life resumes, Danone's Clare Denham discusses how brands can support families looking for convenient and simple baby feeding solutions.
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
Andrew Sim and Alanna Rennie assess the regulatory state of play when it comes to GMOs in China, and offer manufacturers advice.
Louise Findlay-Wilson looks at what makes a brand loved by consumers and how this can impact their loyalty.
Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
Alan Eriksen, Marketing Director at Princes Group, outlines the reasoning behind the well-known food company’s rebrand.
New Food’s Junior Editor finds out more about the intricacies of beer brewing from Tom Lucas of West Berkshire Brewery in an enlightening Q&A.
New Food’s Joshua Minchin explores the reasons behind Taiwanese distillery Kavalan’s success and asks whether the island can compete with the dominant forces in the whisky world.
Chemist and microbiologist Abdelrhman Youssef explains the criteria a laboratory must fulfil if it wants to succeed.
Sharing exclusive insights gleaned from Food Integrity 2021, Liz Colebrook from Mars Incorporated reflects on the role that regulation plays on the international food safety stage.
In today’s uncertain and fast-moving world, food and beverage companies have to innovate more quickly than ever to simply exist. Siemens offers insight to help companies manage.
Ted Combs reveals the importance of managing and using data in the food and beverage sectors in an insightful interview with New Food.
