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This Pancake Day, Elliot Cantrell, Head of NPD at Bakeaway outlines how food businesses can tap into the growing demand for free-from products while addressing health, taste, sustainability, and convenience.
Chair of EFRA, Sir Robert Goodwill shares “serious concerns” regarding biosecurity threats to UK's agri-food sector following the implementation of BTOM and urges clarity on check funding cuts and Sevington facility concerns.
Professor Chris Elliott explains why ongoing unrest in the Middle East could impact food security and prices on faraway shores…
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
Gilberto Tomazoni, JBS’ CEO, emphasises overcoming trade barriers to address hunger, boost productivity, and promote sustainability globally.
As businesses increasingly acknowledge their role in mitigating climate change, Tetra Pak’s Vice President Climate & Biodiversity, Gilles Tisserand, shares his thoughts on how companies can accelerate their decarbonisation efforts.
Zoe Richards, Business Solutions Director at Trustwell, emphasises the crucial role of effective allergen management in the food industry.
The Food Integrity Global Post-Event Report brings you all the important analysis and highlights from New Food's flagship event.
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
With the beverage industry contributing four percent of global CO2 emissions, how can companies adapt with green initiatives and genuine commitment essential amid evolving regulations? Colin Rodgers investigates.
Industry leaders explore challenges and strides in LGBTQIA+ representation in the food safety sector and address how to foster a working environment where employees feel safe expressing their identities.
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
In this piece, Andrew Poles reveals key tips for food manufactures on cutting down the amount of food being wasted during the production process.
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
Food safety expert Anoek van der Wal discusses the role AI can play in offering more accurate monitoring, enhancing traceability in supply chains, improving efficiency, and product quality.
