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.
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Articles
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.
Featured article: On the safe side
Tim Birmingham, Director of Quality Assurance and Industry Services, Almond Board of California, explains how the California almond industry is leading the way in food safety.
Featured article: Dynamic labelling
BarTender software helps market leader reduce costs, increase efficiencies and create compliant product labels for global market.
PepsiCo makes strides towards sustainability targets
In its 2019 Sustainability Report, the company outlines the positive measures it has been implementing and its progress towards these goals.
Keeping safe in scary times
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
