Cannabis is everywhere
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
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Articles
Swine dysentery in the US: The past, present and future…
As antibiotic usage drops, the National Pork Board is monitoring a once-mighty bacterial swine disease now sparsely recorded in the US. Here, Tyler A. McNeil explores the infection’s wrath, halt, rebound and future.
In the face of a pandemic – FDF describes impacts and Federation’s response
FDF’s Director of Membership and Commercial Engagement and incident lead on COVID-19 describes the impact coronavirus has had on food and beverage manufacturers and how FDF has been managing and offering support during the crisis.
Shared experience on protein analysis in crops and derived protein extracts
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
Coronavirus: How is industry coping?
Five experts from leading food and beverage companies share their lessons and solutions in the fight against coronavirus...
How COVID-19 is affecting livestock prices
After widespread panic buying and frozen food stockpiling, demand for meat products has shifted. Here, Nick Allen, CEO of the British Meat Processors Association (BMPA), details the implications for the meat and livestock industries.
What long-term impacts will COVID-19 have on food brand perceptions?
Reflecting on consumer behaviour and trends during the current COVID-19 crisis, Mike Hughes, Research and Insights Director at FMCG Gurus, suggests that what food brands do now might influence their popularity in the future.
Bridging the gap between coffee grower and coffee drinker
Josh Holt, Founder of artisan, ethical coffee roaster Coffee Story, prides his company on bridging the gap between growers and consumers. Here, he tells New Food more about the start-ups endeavours.
Doing nothing is not an option: Action on Salt responds to PHE targets
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, outlines Action on Salt's response to Public Health England's proposed (and fifth wave) 2023 salt reduction targets.
Doing the right thing – and benefitting the business
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
Does organic come with integrity as standard?
Ahead of his appearance at Food Integrity 2020, New Food speaks to Lee Holdstock of the Soil Association about how the organic food and drink systems operate…
‘WWOOFing’ during COVID-19: A risk some US farmers won’t take
The World Wide Opportunities on Organic Farms (WWOOF) programme connects volunteers to work alongside farmers across the world, but COVID-19 social distancing and isolation has presented new challenges. Tyler A. McNeil investigates
Waste not, want not
New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
Is ‘organic’ the missing ingredient in food integrity?
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
Food sector regulation: preventing coronavirus 2.0
Rob Tymowski, Managing Director at Livingstone, provides a primer of the food industry’s regulatory agencies and related frameworks, and how their future of regulation could be essential in preventing another pandemic.
