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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.
The British government has promised to combat obesity, but how can they do this if they refuse to protect farmers and UK food imports? Read Chris Elliott’s latest column…
Ametek Brookfield’s Christopher Freeman recently led a webinar, hosted by New Food, on the application of instrumental texture analysis within the food industry. Here are the highlights.
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
In a recent webinar hosted by New Food, Phenomenex discussed critical sample preparation and chromatography contributions for effective trace PFAS quantification in various sample matrices by LC-MS/MS.
Lee Holdstock, Business & Trade Development Manager at Soil Association Certification, explains how many consumers have looked to organic as a trusted source of food during times of uncertainty and fear, and how he has high hopes for the future of the market.
The plastic packaging financial time-bomb is waiting to explode, according to Dom de Ville. The Sancroft Senior Consultant takes a look at the potential impacts and offers advice as to how UK food and beverage industries should respond.
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.
New Food’s Editor interviews two lawyers from Squire Patton Boggs on the changes occurring in the food industry, the possible consequences of good intentions, and some of the measures that can help protect your business now and moving forwards.
Lord Deben discusses his thoughts on the future of the UK’s food system, looking at consumer expectations; trade deals; transparency and climate change.
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
