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Insect-based food gets green light as EFSA approves mealworms
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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Sustainability
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New research ranks foods by nitrogen loss
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
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Neonicotinoid pesticides: the saviour or the enemy?
In the first Chris’ Corner of 2021, Professor Chris Elliott takes a look at the complexities surrounding Neonicotinoids, and calls on the government to make the UK a world leader in ‘green pesticides’.
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Bacteria breakthrough could lead to disease-resistant rice
A bacterium which makes rice plants more resistant to disease has been discovered in the seeds of a crop in China.
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Technology, collaboration and policy focus – building a greener food system
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
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Organic certification body urges caution over gene editing consultation
The organic certification body fears that gene editing and genetic modification are not suitable solutions to what it has called the “ecological crisis”.
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Golden Agri-Resources offers support to Indonesian communities
Palm oil manufacturer Golden Agri-Resources says it has helped to upgrade agricultural practices in more than 40 communities in Indonesia.
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Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
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Could plant-based food fix our broken system?
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
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KFC and Pizza Hut in China remove plastic in line with new laws
Two of China’s biggest fast-food brands have pledged to stop using things like plastic straws and plastic cutlery in their restaurants.
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Desalination breakthrough could solve world’s water problem
Scientists from the University of Texas and Penn State University think they have found the key to solving the world’s freshwater problem.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Majority of Brits won’t take plant-based plunge
A survey which has found that the majority of Brits won't be going plant-based this year, has also highlighted confusion among consumers around what a plant-based diet is.
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Magnit CEO talks sustainable logistics and recycled carbon dioxide
Magnit CEO Jan Dunning explains why sustainability is not easy in Russia, and reveals the innovative green projects his company is undertaking.
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Meet the new kid on the canned wine block
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
