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…
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Articles
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.
The next big HITS
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
Meat In-Depth Focus – June 2020
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
Application Notes – June 2020
At New Food we believe it is our responsibility to keep readers up to date with the latest developments in food and drink, but never more so than now. In the current, unsettled climate, we will always keep you informed of the latest news, analysis and research from around the…
Racial disparities in the UK’s health system
In light of the knowledge that BAME individuals are more likely to catch coronavirus, Sheena Bhageerutty highlights the racial injustices in the food and health system and examines the nation's response to the pandemic.
