Ingredients In-Depth Focus – August 2020
Our latest In-Depth Focus on Ingredients explores nucleotides as an essential nutrient and how microalgae is an ingredient full of potential.
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Articles
The meat industry: what’s the beef?
Nick Allen, CEO of BMPA, highlights a big challenge within the meat industry and asks: Who’s really paying the price for low cost mince?
New Food Issue 4 2020
Issue 4 2020 of New Food is available to read online, featuring stories on food safety, ingredients, dairy and our Guide To Testing supplement...
Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
Getting back to business in the ‘new normal’
Michael Jackson, Head of Regulatory Compliance, FSA, tells New Food all about its latest campaign to help businesses get back on their feet.
Sampling: going back to basics
Three experts offer practical considerations for the food industry when it comes to safe and hygienic sampling.
The dairy industry – coming out the other side
Carol Lever, Director of the Free Range Dairy Network, discusses the present and future state of the dairy industry, highlighting how COVID-19 has and trade deals will impact the sector.
A level playing field
New Food's Editor speaks with the founder behind a California-based start-up looking to support food and beverage businesses within the black community.
A way to combat norovirus?
Dr Katja Parschat explains how biotechnology-derived complex oligosaccharides inhibit the binding of norovirus to its natural receptors.
Keeping up with consumer demand in the dairy industry
Dairy brands must innovate faster and adapt to deliver comfort, nutrition and delight to consumers. Normunds Staņēvičs of Food Union elaborates.
Could CRISPR-engineered crops help solve the world’s food crisis?
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
Dissecting the National Food Strategy
In his latest column, Professor Chris Elliott lays bare his views on Henry Dimbleby’s National Food Strategy.
Food we can trust – making it happen
The Food Standards Agency (FSA) Chief Executive, Emily Miles, discusses the importance of trust and collaboration in the first of a new regular column.
Innovation for the production of bakery products
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
How COVID-19 is reshaping the drinks industry
Chris Banks CBE, Executive Chair of Cracker Drinks Co and former Managing Director of Coca-Cola Great Britain, outlines some of the standout trends seen by the drinks industry during COVID-19 and offers his insight as to how drinks brands should leverage these trends.
