New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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Articles
Will labour shortages break the British meat industry?
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
Kombucha and the fermentation wave
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
What’s eating away at UK consumers?
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
UK insurance market’s attitude to CBD food and drink
Debbie Day outlines the insurer's stance to the growing consumer appetite for CBD products in the food and drink sector.
What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
We need an AgTech revolution
Against the backdrop of devastating forest fires and floods, coupled with the food accessibility challenges Covid brought to light, Her Excellency Mariam Almheiri calls for a worldwide AgTech revolution to secure humanity's survival.
The challenges and necessity of tea authenticity
This week’s Chris Corner delves into the issue of tea fraud, with Professor Chris Elliott highlighting why this drink is a particularly tricky one to validate.
Using mechanical testing to replicate the sensory profile of meats
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
How are on-pack cooking instructions validated?
Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.
Food waste: digesting the impact on climate
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Why industry must act now on the recommendations set out by the National Food Strategy
Professor Chris Elliott offers his overview of what Dimbleby’s National Food Strategy means for us all and why the food and drink sector mustn’t wait for government’s decision to act.
How do we make sure fish stocks have a sustainable future?
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
UK consumers give FSA their views on genome edited food
Food Standards Agency (FSA) Chief Scientific Advisor, Robin May, discusses the newly published ‘Consumer perceptions of genome edited food’ report, ahead of DEFRA’s announcement of next steps for the regulation of genetic technologies.
Why communication is key to maintaining trust in sports nutrition
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
