Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
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Food manufacture 4.0 – automation and robotics at the service of food manufacturing
Andrea Paoli, Head of Food Manufacturing, Robotics and Automation at the National Centre for Food Manufacturing, University of Lincoln, explores how a systematic use of automation and robotic systems could facilitate a major advancement in food manufacturing efficiency during times of unsustainable economic pressures.
Do you really need meat to build muscle?
Vivo Life's nutritionist, Charlotte Cliffe, explains the science behind building muscle on an entirely vegan diet.
Human milk oligosaccharides during pregnancy
Dr. Evelyn Jantscher-Krenn is a well-known researcher and specialist in the field of human milk oligosaccharides, glycobiology, pregnancy and placenta.
Dairy’s possible renaissance
With the coronavirus pandemic having prompted a digital era of home-cooking and online food shopping, Dr Sylvain Charlebois suggests that the dairy sector has the opportunity to reintroduce itself into people's lives.
A tale of two food systems
Professor Chris Elliott highlights the UK’s clear food poverty divide and calls for a new, stronger national food strategy.
Calling time on irresponsible junk food advertising to children
In light of the global 'stay at home' message and subsequent increased levels of snacking, Holly Gabriel, Action on Sugar, explains how the need to base food advertising regulation and public health goals on scientific evidence has never been more critical.
Building on consumer preferences shaped by the pandemic
Anneke van de Geijn from FrieslandCampina Ingredients Food & Beverages explores how some of 2019's trends, such as conscious and personalised consumption, have been shaped by COVID-19 and how manufacturers could build upon these evolving preferences.
Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
Valuable lessons to take away from COVID-19
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
The pomelo case: scope of plant variety rights in China clarified
Andrew Sim, Partner in law firm Baker McKenzie's Beijing office, and Alanna Rennie, Associate in Baker McKenzie's Sydney office, detail how China’s Supreme People’s Court came to its ruling on Plant Variety Rights.
Chromatography: an excellent tool
Dr Kaushik Banerjee and Professor Chris Elliott outline the perks of chromatography in the implementation of a comprehensive pesticide residue testing programme.
Webinar Highlights: There’s more to food integrity…
In a recent webinar hosted by New Food in association with Waters, Professor Chris Elliott of Queen’s University Belfast described how food integrity encompasses so much more than protection against food fraud. Here he shares the highlights…
How has COVID-19 impacted the UK brewing and distilling industries?
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.
