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.
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Articles
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.
Changing appetites: Adapting to evolving tastes in processed foods
As the UK confronts a shift away from ultra-processed foods, WellEasy’s Sonny Drinkwater urges industry adaptation, prioritising transparency and healthier alternatives in response to changing consumer attitudes.
How did Uber Eats respond to Superbowl ad backlash?
Speaking to New Food, Sung Poblete, CEO of FARE, explains how her discussions with Uber Eats led to their Superbowl advert being edited to remove a clip “mocking” peanut allergies.
Stepping up to the plate: Nick Stevens
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
NFU Conference: Moral bankruptcy, food security, and President Eisenhower
New Food Editor Joshua Minchin dissects two important speeches made at the NFU Conference this week, and asks whether we can garner anything meaningful from them.
What we can learn from the Singapore Food Story
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
Empowering our food system in the European Year of Skills
Dr Maarten van der Kamp explains why harnessing education and skills in the agrifood sector could transform the future food system.
Can mycelium deliver a paradigm shift in the food system?
With today's food system contributing to the planet's environmental woes, Harold H. Schmitz discusses why he believes mycelium should be embraced as one of the few options that “can meet all five requirements of being a paradigm-shifting nutrition source”.
Stepping up to the plate: Jonny Keeling
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
