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Measures brought in to curb the spread of avian flu last winter were lifted over the weekend, though the Chief Veterinary Officers of Great Britain are urging bird keepers to remain vigilant.
In this interview he shares insights into how to export Seafood to China and the future of the market.
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
Districts across the US are coming under increasing pressure to accept legislation that would allow chefs to sell food cooked at home in order to make a living despite the devastation COVID-19 has caused to the food industry.
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
The growing popularity of vegan food shows no sign of slowing down, with financial firms predicting large growth ahead for the sector.
An industry report published this week highlights the need for greater support for the UK food and drink export industry.
A recent study and petition by the Center for Science in the Public Interest (CSPI) has raised new questions about the safety of imported poppy seeds.
Marks and Spencer claims Colin the Caterpillar’s trademark is being infringed by Aldi’s Cuthbert – while the discounter has published a cheeky response.
Researchers from the Utrecht University will present their findings to the European Parliament this week as they search for alternatives to caging farm animals.
As part of the 'Closer to Zero' plan, the FDA says it will work with the industry to adopt better practices and set action levels.
The study also found that the way in which the topic of gene editing is presented to consumers can have an impact on their response.
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
Pressure is mounting on Defra to ban imports of foie gras into the UK due to the methods used during the production process.
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
