Baby food: adapting and learning during COVID-19
Lowri Tan, Managing Director of Little Tummy, gives her insight as to how the lockdown period has impacted the baby food market and prompted an increase in demand for baby food delivery services.
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Articles
Can human milk oligosaccharides modulate autoimmune diseases?
The pathogenesis of autoimmune diseases is not completely understood, but environmental factors such as life-style, diet, drugs, and infections are thought to be involved.
Canada’s food insecurity problem
Compared to just two years ago, StatsCan estimates that 512,000 more Canadian households feel food insecure because of COVID-19, with things predicted to get worse. Dr Sylvain Charlebois explores the challenges being experienced in Canada and the potential roads ahead.
Selecting the optimal water quality for microbiology
This advertorial from Merck explores how the removal of contaminants from water is of paramount importance for the preparation of culture media.
The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
How to be successful in the CBD market
CBD is not just another ingredient; before brands decide to jump on the cannabidiol bandwagon, there are a number of careful considerations to be made to ensure you become a responsible producer.
Reducing food waste with antimicrobial packaging
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
Protecting artisan baking
Foodservice industry expert Kevin Curran discusses how COVID-19 hygiene measures have caused wrapped packaging to quickly become the future of the bakery sector.
How will the food and drink industry embrace technology?
Covid-19 has accelerated the deployment of technology in the global food and drink supply chain. Here, tech expert, Paul Cuatrecasas explains how…
Why are meat factories a coronavirus hotspot?
Professor Chris Elliott discusses the recent surge in COVID-19 outbreaks within meat factory environments.
A schooling on marine biotoxins
The Head of the Food Safety and Quality Unit at the Food and Agricultural Organization of the United Nations (FAO) talks marine biotoxins with New Food's Editor, Bethan Grylls.
Will women in seafood catch on?
Mecca Ibrahim, co-founder of Women In The Food Industry and member of the New Food advisory board, interviews six established women in the seafood industry, to hear their stories and learn how we can encourage more women to follow suit.
Whistleblow in confidence
With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
Safety in the face of a pandemic
New Food's Editor discovers how some major players in the market are protecting their employees during the COVID-19 crisis and the concerns some have expressed over food supply and safety.
Why eat insects now?
The International Platform of Insects for Food and Feed (IPIFF) makes its case for entomophagy and the future of the edible insect market.
