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.
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Articles
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.
Food waste in the US – what’s on the menu?
Food waste expert Shannon Bergstrom reflects on the current state of food loss and waste in the US and discusses some of the recent changes that are predicted to foster positive results.
Diversity in the Trade and Agriculture Commission
Chris Elliott points out some crucial gaps within the newly announced Trade and Agriculture Commission, including a lack of women, animal welfare champions and expertise in international trade.
Insect growing pods: the future of the everyday kitchen?
Thomas Constant, Founder and CEO of BeoBia, answers New Food's questions about how and why the British start-up has launched home insect growing pods.
Revolutionising the coffee industry
Two UC Berkeley graduates, Ofek Arush and George Passantino, recently launched Quokka Brew – a beverage to “revolutionise the coffee industry”. To find out more, New Food caught up with the entrepreneurial duo.
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.
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.
