Product Launch: The Importance of Cleaning in Food Processing Areas
Effective food processing requires cleaning and using the correct cleaning product for the specific application is crucial. This ensures food safety throughout the whole process.
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Guide To… Testing 2020
Throughout the COVID-19 pandemic, our food and drink sector has been an essential industry. A crucial cog in that chain are the laboratories who we rely on day-in-day-out to keep our food and drink safe.
Dairy In-Depth Focus – August 2020
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
Food Safety In-Depth Focus – August 2020
Our latest food safety in-depth focus discusses the importance of trust and collaboration, gluten detection methods and provides a UK allergy update.
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.
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.
