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With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
On World Obesity Day, Dr Renata Micha outlines the scale of the world’s obesity crisis, and explains why 2021 is a crucial year for authorities if they are to solve a growing crisis.
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Catherine Clarke discusses the FSA's latest food allergy campaign and why it is so important, especially for young people, to make sure they have their voices heard by restaurants.
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
Dr Jennifer van de Ligt discusses the changing face of the food sector and what businesses can do to ensure they prosper during and after the pandemic.
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
