How ready is your food business for a cybercrime attack?
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.
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Food Integrity: Event Preview
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.
What’s driving the plant-based boom?
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.
Food for Thought: Flourish in a new tomorrow
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.
Riding the next wave of alternative protein
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.
Webinar highlights: Keeping low-moisture foods safe
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.
Why is our meat still being poisoned by nitrates?
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.
Product Launch: CRC Industrial ECO degreaser
Achieving effective, speedy and accurate results hasn’t always been an easy feat when it comes to cleaning mechanical equipment…until now.
Featured Article: Using every tool in the box to combat honey fraud
Adulterated honey is a major threat to the industry, which is why companies like Intertek are employing powerful testing capabilities to detect chemical modifications to combat honey launderers.
Why collaborative efforts are the key to driving sustainability
Tom Tanner from the Sustainable Restaurant Association highlights how simple it is to make positive changes when sectors work together, as he details some key achievements.
Understanding the capabilities of your lab method
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
How consumer preferences influenced Old El Paso
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
What drives the food on our plates?
Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
