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Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
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The European Federation of Foie Gras (Euro Foie Gras) and Copa-Cogeca - the united voice of farmers and agri-cooperatives in the EU – has welcomed the European Parliament’s vote against the ban of assisted feeding for foie gras production.
New launches in the food and beverage industry this month include a new alternative milk and a metaverse menu.
Hospitality Allergen Support UK is launching an allergy campaign to raise the profile of food safety in hospitality, which it believes has fallen by the wayside.
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Private label products present a big opportunity to increase profit margins and shopper loyalty, while at the same time protecting from future disruptions by gaining more control over manufacturing, quality assurance and the supply chain.
The core trends that have shaped retail in 2021 may differ from those that come to the fore next year.
The world of mass retail has changed at a record pace over the past decade.
Technical food expert Mark Bristow outlines the steps management need to take in order to champion and maintain a strong food safety culture.
“What matters the jug, if drunkenness be within?”
Today, packaging is the ultimate tool for differentiation.
After months of speculation, the UK Government has announced that a manufacturing plant in Teesside will continue to operate after a deal was reached with the plant's owner.
