Carbon labelling: the focus shifts from calories to climate
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
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Articles
Looking after your team’s and your own mental wellbeing at work
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
Orthorexia: Why our relationship with food is so important
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
Myth Breakers – spicy food helps prevent foodborne illness
In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
Managing incidents in the post-Brexit era
Following the UK’s exit from the EU, Philip Randles explains how the FSA has been managing food incidents, including allergens and fraudulent activity.
‘Buying back’ the Amazon with meat alternatives
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
Food tribes must find common ground to solve hunger and climate change
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
The potential consequences of deregulating gene editing
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
The future of food auditing
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
