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‘Genomic time travel’ for better cattle

1 October 2020 | By Mandy Parrett (New Food)

Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.

news

FDF welcomes outcome of the Shortage Occupation List review

30 September 2020 | By Mandy Parrett (New Food)

The Food and Drink Federation (FDF) reflects on the Migration Advisory Committee’s recent update on the Shortage Occupation List (SOL), welcoming acknowledgement of the lack of skilled workers in the UK food industry.

news

Scent-conditioned honeybees boost crop yields

28 September 2020 | By New Food

Researchers in Argentina have discovered that scent training honeybees has increased yields in their sunflower crops.

news

Which! lifts the lid on recyclable food packaging

25 September 2020 | By Mandy Parrett (New Food)

Trusted consumer brand Which! has published the results of a survey it carried out, assessing how easy it is for consumers to recycle food-product packaging - and the results weren’t good.

news

Research confirms comparable protein quality for ribeye and processed meat

22 September 2020 | By Mandy Parrett (New Food)

A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.

news

Gene editing could improve productivity traits in water buffalo

21 September 2020 | By Mandy Parrett (New Food)

New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.

news

Nespresso makes big sustainability commitment

18 September 2020 | By Mandy Parrett (New Food)

In a bold claim from one of the largest names in the coffee industry, Nespresso has announced that every cup of its coffee will be carbon neutral by the year 2022.

news

Localising America’s food supply is feasible…to a point

18 September 2020 | By Mandy Parrett (New Food)

A university modelling study has identified that large areas of the United States could provide sufficient food for local citizens, depending on varying diets.

news

Sweden acts to reduce antibiotic overuse in livestock

16 September 2020 | By Mandy Parrett (New Food)

Swedish organisation Axfoundation has developed a document designed to ensure responsible animal husbandry and reduce the unnecessary use of antibiotics in livestock.

article

Report identifies top five cultured meat companies

15 September 2020 | By Mandy Parrett (New Food)

A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.

article

As California burns, so does our winter lettuce

15 September 2020 | By Dr. Sylvain Charlebois

As the fall approaches, the California fires could affect our food supply in Canada for the coming months. Like the labour issues affecting farmers this summer domestically, this is certainly not good news.

news

Plant-based diets to positively impact carbon levels

15 September 2020 | By Mandy Parrett (New Food)

Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.

news

Five ways to improve global food systems

9 September 2020 | By Bethan Grylls (New Food)

A series of “action tracks” led by global experts have been announced as part of 2021's UN Food Systems Summit.

news

Nestlé highlights efforts in sustainable packaging transformation journey

8 September 2020 | By Sam Mehmet (New Food)

Nestlé noted that it aims to solve the issue of plastic pollution through its three-pillar approach launched in January 2019. Read the approach here.

news

Report models how UK supermarkets can halve throwaway plastic by 2025

7 September 2020 | By Sam Mehmet (New Food)

The report, by Greenpeace, suggested that supermarkets could reduce plastic by 35 percent by changing the packaging for just 13 categories of popular groceries.

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