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The Commission has published a set of Questions and Answers (Q&A) designed to provide further detail about the measures it has introduced to support the agricultural and food sectors throughout the coronavirus (COVID-19) crisis.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
New Food discovers how the food and beverage market changed over the last year.
With the deadline for novel food authorisation on the horizon for UK CBD companies, Shomi Malik, Development Director at The Association for the Cannabinoid Industry (ACI), outlines the steps that must be taken to ensure dossiers meet the required standards.
In April 2020, FMCG Gurus surveyed consumers across 18 countries about how coronavirus was influencing their food attitudes and behaviours. Here, Mike Hughes gives an overview.
Professor Chris Elliott points out the herd of elephants in the room that have appeared since the coronavirus pandemic.
Tech nonprofit Food Rescue Hero is using its 10,000-strong network of volunteer drivers to deliver emergency food to those in the US impacted by the coronavirus pandemic. Here, CEO and Co-Founder Leah Lizarondo gives an overview of the organisation’s relief contributions.
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
Marc Fortin of the Retail Council of Canada explains how Canada's food systems are dealing with the coronavirus pandemic and his thoughts on the future.
Our latest In-Depth Focus on seafood explores marine biotoxins and women in seafood.
From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
Our latest In-Depth Focus on food safety explores safety in the face of a pandemic and whistleblowing in confidence.
