The right chemical for a food‐safe plant
OKECHAMP’s Deputy Maintenance Manager explains how he keeps the company’s production zones safe and compliant by using high-quality maintenance chemicals.
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Articles
Regulated products – an introduction for businesses
Mark Willis, Head of Contaminants and Residues Branch, FSA, outlines some FAQs around the new regulated products process following the end of the Brexit transition period.
Just how sustainable is palm oil?
Palm oil is estimated to feature in at least 50 percent of packaged products, according to the WWF. However, can it be farmed sustainably? Will Stolton discusses.
Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
The hidden costs of plate heat exchangers in the food industry
Ben Green, Food and Water Divisional Manager UK & Ireland at Alfa Laval, takes a deep dive into why many plate heat exchangers (PHEs) are ‘unfit for duty’.
Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
Brexit food labelling deadline looms for food manufacturers
With the transition period coming to an end in January 2021, many food manufacturers are still confused over what changes they will have to make to their labels. Here, New Food offers some clarity.
How to stand out from the growing CBD crowd
Kameron Norwood, Co-Founder of CBD brand, Half Day, answers New Food's questions in an insightful Q&A.
COVID-19 could be an ingredient for change for food processing industry
The impact of COVID-19 is shining a spotlight on the health and safety of employees in the food industry. According to Anna Overton from S&P Global Ratings, as stakeholders place increasing importance on such social factors, this could induce lasting change to how companies in the sector approach their workers’…
A soup-er idea
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
Grease is the word
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
From scrum to yum: An interview with Charlie Simpson-Daniel on his move into food
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
How contaminated oils are cleaned and upgraded
Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
