Food Safety In-Depth Focus – June 2020
Our latest In-Depth Focus on Food Safety explores the safety of pressure homogenisation, allergen and pesticide testing and why collaboration across the entire food industry is essential.
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Articles
Time is running out for Britian’s meat sector, warns BMPA
In 2021, the way in which the UK trades with the EU is going to change significantly, but Government is yet to secure a plan. Here, the BMPA outlines its concerns and what is needed.
New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
Innovations in the quest for sustainable seafood
Jackie Bowen talks sustainable fishing and the innovations which could hold the answer to environmentally-friendly seafood.
A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
Soil technologies
In issue #2 of Talking Crop, Gideon Ashworth explores the relationship between technology selection, soil and crop quality.
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.
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.
