Dissecting the National Food Strategy
In his latest column, Professor Chris Elliott lays bare his views on Henry Dimbleby’s National Food Strategy.
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Articles
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.
The potential impact of classifying CBD as a narcotic
The European Commission is reviewing whether CBD should be classified as a narcotic. Dr Parveen Bhatarah, Head of Regulatory and Compliance Unit at The Association of the Cannabinoid Industry, explains the impact this could have on both the European and UK markets.
Industry responds to part one of the National Food Strategy
Part one of the National Food Strategy has been published by Henry Dimbleby, offering recommendations for the future of food policy and trade. Here, New Food highlights the views of some key industry players...
Do you know your TDC from your TCO?
Neil Giles, Marketing Communications Manager, Mettler-Toledo Product Inspection, explains how packaged food manufacturers can measure the efficiency of their production lines by knowing the difference between Total Cost of Ownership and Total Delivered Cost.
Food fraud – one of the big winners during the COVID pandemic
During the coronavirus pandemic, food fraud has been on the rise – but this is just the beginning, warns Professor Chris Elliott.
Remaining agile through tough times
Paul Baker, Founder of bakery brand St Pierre Groupe, explains the importance of adaptability in order for businesses to thrive in the food sector, particularly in light of the current global crisis.
With a trusted digital signature, your wine can go anywhere
Gordon Burns, ETS Laboratories, explained how you can use NMR for brand protection and ensuring supply chain integrity of wine in an insightful webinar. Read the highlights...
Time to innovate
Infor offers six reasons to accelerate successful product innovation with Product Lifecycle Management in a New Food webinar. Here are the highlights...
Complying with ISO 16140-part 3
In a webinar, in association with Thermo Fisher Scientific, experts explained how to efficiently and successfully implement a new food testing method in accordance with ISO 16140-part 3.
Understanding cannabis and CBD edible testing
In a recent webinar hosted by New Food in association with PerkinElmer, Ben Armstrong of Juniper Analytics outlined the current testing methods and resources available to support new users of cannabis and CBD edibles.
Plant hormones and crop quality
Gideon Ashworth’s latest ‘Talking Crop’ discusses the effect of plant health and hormones on food quality, and the impact climate change is having on the agri-food market.
Why water efficiency is key to creating a sustainable food system
PepsiCo's Chris Daly discusses how the multinational food and beverage corporation is finding innovative ways to tackle long-term sustainability challenges and create more environmentally-friendly processes.
