Reducing food waste takes innovation and a change in mindset
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
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Articles
How is Canada’s food industry coping with COVID-19?
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.
Seafood In-Depth Focus – April 2020
Our latest In-Depth Focus on seafood explores marine biotoxins and women in seafood.
The benefits of Pulse Electric Fields
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 reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
Food Safety In-Depth Focus – April 2020
Our latest In-Depth Focus on food safety explores safety in the face of a pandemic and whistleblowing in confidence.
New Food Issue 2 2020
Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...
Friend or foe: unwrapping the plastic packaging debate
Despite a public outcry following Blue Planet 2 in 2017, single-use plastic is still ubiquitous in the UK. It is almost impossible to avoid, whether for food, healthcare or endless online deliveries. But is plastic as bad as we think? Anna Proffitt explains the importance of full disclosure to tackle…
Heavy metals and cannabis
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
Food fraud – an evolving crime with profit at its heart
Despite advances in legislation, regulation, technologies and transparency, food fraud continues to threaten both lives and livelihoods. Here, Arun Chauhan examines this evolving crime and suggests measures for strengthening consumer trust.
Consumers’ attitudes and behaviour driven by risk avoidance in 2020
Fast-moving consumer goods (FMCG) have seen a change in demand due to COVID-19 and Mike Hughes, Research and Insights Director at FMCG Gurus, explains why consumers will favour products with low levels of risk in 2020.
Grocers: survival of the innovative
New Food hears how smart product data management (PIM) can support new profits in the grocery sector.
COVID-19: Let’s not have a repeat
In this first ever edition of Chris’ Corner, Professor Chris Elliott, ponders over how COVID-19 began and stresses the importance of basic hygiene and a global review on food safety.
10 actions to protect your business
Siddhi Mehta, founder of the Swiss patisserie, Rhythm 108, outlines the actions it is taking during the pandemic to survive as a business.
Cannabis is everywhere
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
