Creating a sustainable food system
Paul Campbell, Supply Chain Senior Vice President of PepsiCo Europe and Sub-Saharan Africa, explains how PepsiCo is combating the unprecedented pressures that the global food system is currently facing.
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Articles
Five top tips to combat cyber-threats in the food industry
Ed Macnair, the CEO of Censornet, outlines five top tips on how food and beverage businesses can keep tighter control of their data while undergoing digital transformation.
Does the UK have the right infrastructure for an agroforestry revolution?
In the second part of a two part series, Vincent Walsh and David Haley explore how agroforestry could be implemented into the UK agricultural market.
Food Safety – In-Depth Focus – October 2019
New Food hears from four industry experts to learn how companies can gauge their suitability to implement a validated method.
Doing the right thing with allergen information
Victoria Cross, from Instinctif Partners, explores the need for change in allergen information provided not only on labels, but in restaurants and food vendors too.
CDC report highlights Norovirus, Salmonella and restaurants as key
Dr David Acheson, President and CEO of the Acheson Group, analyses the recent CDC report which provides data about the foodborne disease outbreaks that occurred in the US in 2017.
Beverages In-Depth Focus – October 2019
Our Beverages In-Depth Focus delves into the latest pressures and challenges in the beverage industry, including the sustainability of coffee and beer, and investigations of recent dairy-based drinks studies.
Ingredients In-Depth Focus – October 2019
Our Ingredients In-Depth Focus explores exciting new trends in the food industry, including chia protein, insect-based foods, and CBD-infused formulations.
New Food Issue 5 2019
Issue 5 2019 of New Food is available to read online, featuring stories on Food Safety, Beverages, Ingredients; plus interviews with key people from Nespresso, Wye Valley Brewery, and much more...
Ensuring safety with food grade lubricants
Andy Howard, Food Processing and Hygiene Segment Specialist at ROCOL, discusses the importance of using food grade lubricants in food manufacturing.
Preventing antibiotic resistance through natural remedies
New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
Industry already at deeper level than GAO labelling recommendations
Dr David Acheson, President and CEO of the Acheson Group, discusses current and future solutions to consumer confusion about date labelling on food product packaging.
Hepatitis A: Serious, reportable, but preventable
Dr David Acheson, President and CEO of the Acheson Group, explores the rise in Hepatitis A outbreaks in the US and highlights the risk assessments key to future prevention.
Have red meat studies gone too far?
Dr Sylvain Charlebois, from Dalhousie University, discusses how, with so many studies about the health impacts of red meat consumption, it is difficult for the consumer to make the right choice.
Sugar reduction: A new answer for a sugar taxing question
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
