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.
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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.
Professor Chris Elliott highlights the UK’s clear food poverty divide and calls for a new, stronger national food strategy.
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.
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.
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.
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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.
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.
Dr Kaushik Banerjee and Professor Chris Elliott outline the perks of chromatography in the implementation of a comprehensive pesticide residue testing programme.
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…
Murdoch MacLennan, Partner & Head of Brewing & Distilling at Campbell Dallas, tells New Food how the novel coronavirus has impacted UK brewing supply and demand.
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.
New Food finds out more about IFST’s COVID-19 focused advisory group in an interview with Dr Rachel Ward, Scientific Policy Director.
What laboratories need to know to measure vitamin content in foods. By Dr John Szpylka, analytical chemist.
Andrew Brooks, Global Head of Sustainability at Olam Cocoa, explains the need to support cocoa farmers as a way to reduce deforestation, and highlights the progress that the collaborative Cocoa & Forests Initiative has seen.