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Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, takes a look at how packaging labelling can have adverse effects on public health, and explores what industry should be doing in response.
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
Genetically modified food has faced opposition from both consumers and decision-makers alike. Here, Dr. Oliver Peoples, PhD., CEO of Yield10 Bioscience, suggests that, with modern understanding of their benefits, GMO crops could hold the answer to ensuring the food security of the future.
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
From fake booze to adulterated tuna; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is working with partners worldwide in the fight against food crime.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
There is debate over whether CBD oils offer health benefits, which can be attributed to its rising popularity. But the assessment of CBD oils is a complex task, particularly due to the potential for oils to contain undeclared traces of delta-9-tetrahydrocannabinol. Six experts from the University of Chemistry and Technology,…
