Are supermarkets shifting away from supplier influence?
Here, Clive Black explains how post-pandemic upheaval coupled with soaring energy and food prices is reshaping UK supermarkets, favouring private labels over proprietary brands.
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Articles
eBook: How colour impacts the food and beverage experience
The human ability to see colour undoubtedly serves a purpose. In this informative eBook from Givaudan, colour is put under the microscope as we consider the ways in which it impacts the food and beverage experience.
Plant based: Finding the recipe for success
Here Anthony Warner discusses how the plant-based market is contending with economic pressures and Homepride’s adaptations in a premium-heavy sector.
Net Zero farming: A recipe for food insecurity in the UK?
In this article, Professor Chris Elliott examines the ramifications of UK's Net Zero farming policies on food security, amid concerns of impending shortages and environmental impacts.
Has a new era of eco-friendly bottling begun?
Melvin Jay unveils The Sustainable Bottling Co., presenting aluminum bottles as eco-conscious substitutes for plastic and how this can transform beverage packaging practices.
World Water Day: One Water’s impact on five million lives
This World Water Day, Duncan Goose reflects on 'Leveraging Water for Peace' amid global challenges and explores the journey of One Water which has impacted five million lives through purpose-driven initiatives.
Supply Chains Report by New Food
Dive into the Core New Food Supply Chains Report, exploring Brexit concerns, ethical sourcing, Cargill's Cocoa Promise impact, Nestlé's initiatives, and Princes Group's transformations.
How is ADM moving the needle when it comes to food flavours?
ADM explains how it seeks to meet high expecations when it comes to crafting food flavours with its new Corefold technology.
Will AI enhance or disrupt the fast food industry?
With AI now being utilised across the food sector, Gopi Polavarapu explains how solution intelligence could transform fast food restaurant operations.
Exploring the potential of hybrid novel foods
Katrina Anderson explores the innovation of 'meaty' rice, a fusion of beef cells and grains, heralding eco-friendly protein innovation amid regulatory considerations.
Why are food manufacturers’ margins falling behind?
Jarrod Adam, Head of Product at Unleashed, unveils challenges affecting manufacturers' profitability, from overstocking to surging food inflation and evolving supply chains.
Unwrapping perceptions of ultra processed foods
In navigating the intricate dialogue surrounding ultra-processed foods, Klaus Grunert highlights the need for unified efforts in promoting clarity and accountability from the food sector.
Phenomenal women in the food sector
This International Women’s Day, New Food’s Assistant Editor Grace Galler speaks to four women in the sector about their career journeys, discussing achievements, challenges, and hopes for the next generation.
A few things to consider over your next cup of coffee
Professor Chris Elliott ruminates on the part his morning coffee plays global GHG emissions and asks how we can work with this huge sector to become more sustainable.
Lunch liberation: Catering to twenty-first century employees
Matt Ephgrave, MD at Just Eat for Business explains how hybrid work has been reshaping food culture and why tech-driven solutions can revolutionise workplace catering.
