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New Food's Junior Editor spoke to the heads of three world-famous food markets to understand the impact the coronavirus crisis has had on them; we also hear their views on what needs to be done to encourage more people into the halls and stalls of these historic locations.
Researchers in the US have claimed that race was a contributing factor to increased food insecurity in Pittsburgh during the pandemic, reflecting what one researcher called "systemic issues including structural racism".
Seafood firms affected by the increased Brexit bureaucracy expressed their frustration at the government for what they see as a lack of support over border delays.
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
Fresh analysis from NOAA Fisheries has revealed the true extent of the COVID-19 impact on the US seafood industry, with no region spared from its destruction.
Empty lorries could be fast-tracked through ports to alleviate the situation in the UK, but the situation could worsen in Northern Ireland, supermarket bosses warn.
A new survey suggests shoppers could be moving away from traditional supermarkets and taking the opportunities afforded to them by technology to shop elsewhere.
The escalating drinks trade war involving the UK, US and EU sees no sign of stopping as the US imposes new tariffs on European alcohol.
The pandemic has placed immense pressure on local businesses. In their latest podcast, the New Food team discuss the argument for and against shopping local.
Paul Lerigo asks whether UK food manufacturers will continue to abide by existing food safety standards even after the UK leaves the EU at the end of the year.
The plant-based manufacturer says the new Lincolnshire factory will lower the cost of large scale production and make plant-based products more appealing to consumers.
The analysis suggests that prices of fruits such as tomatoes could increase by as much as nine percent in the event of a No-Deal Brexit next month.
With COVID-19 turning the food industry upside down overnight, EIT Food's latest report suggests some changes may be here to stay.
Jambu Palaniappan discusses the ways in which Covid has accelerated technology within the hospitality sector and how it may redefine dining-out.
Project leader, Curtis Pozniak, compares the findings to locating a missing piece of your favourite puzzle, and hopes this will transform the way wheat is grown globally.
