Featured article: Energy monitoring 4.0
Digitalisation simplifies the collection and monitoring of energy data.
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
Meal delivery service for infants
Meet the entrepreneur disrupting the baby food category; New Food hears from Sophie Baron about her parent/baby digital start-up which creates bespoke nutrient-dense meals for children aged six to 36 months.
What have we learned about the virus, so far?
As the pandemic has progressed, so too has our understanding of the COVID-19 virus; influencing the guidance on transmission prevention measures such as face masks, social distancing, hand washing and disinfection. Here is the current understanding.
How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
Championing ethical and sustainable values in hospitality beyond COVID-19
Food businesses must continue to support fundamental ethical principles around planetary health and environmental welfare as they recover from the economic impact of the pandemic, writes Jon Davies, Managing Director of Levy UK + Ireland.
Fraud in herbs and spices hasn’t vanished
Despite the oregano industry recovering well from a period of extreme adulteration, Professor Chris Elliott reveals why the herbs sector isn’t quite out of the woods yet.
The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
How science and evidence can drive food safety changes
Rick Mumford, the FSA’s Head of Science, Evidence & Research explains how a new research project is being used to help protect consumers from foodborne illnesses.
Training and support for the future of agriculture and agroecology
The United Nations Food and Agriculture Organization advocates a widespread transition to agro-ecological farming in order to meet the 2030 Sustainable Development goals. But we can only achieve this if we change the way we educate the next generation of farmers and producers, writes Caroline Aitken.
Massive Uganda food poisoning incident provides valuable lesson
Ahead of official publication of their key recommendations, Professor Chris Elliott of Queen’s University Belfast, offers his initial insights into the Uganda food poisoning outbreak he and his team helped resolve.
Precautionary allergen labelling needs a revamp
Lynne Regent, CEO of the Anaphylaxis Campaign, tells New Food’s Bethan Grylls why we need legislation around precautionary allergen labelling.
Subway’s cake
COVID-19 has not been kind to restaurants, as we know. But for Subway restaurants, the problems are continuing.
The Role Of Fucosylated And Sialylated Human Milk Oligosaccharides In Infant Nutrition
Human milk oligosaccharides are the third most abundant component of human milk after lactose and lipids, reaching between 5 and 20 g/L in mature human milk.
New allergen labelling promises safer and more convenient food choices for consumers
With a year to go until the introduction of a new allergen labelling law, the FSA’s Director of Policy Rebecca Sudworth explains its importance for consumers and how businesses can prepare.
