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UK Dairy Roadmap joins global sustainability initiative
This commitment builds on the achievements made by the UK dairy sector, and is said to reaffirm the sectors commitment to reporting sustainability both nationally and globally.
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Sustainability
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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£1 million allocated to tackle single-use food items in Scotland
Supported by the Scottish Government and the European Regional Development Fund (ERDF), the scheme will see organisations trial alternatives to single-use products – such as reusable and packaging-free options.
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Project produces carbon positive gin from peas
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
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Foundation establishes “world’s largest” sustainable food prizes
Two $1 million prizes will be awarded to sustainable and innovative solutions that look to tackle the pressing challenges facing today's global food sector.
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Genome of fish species could offer dietary protein benefits, says study
The vegetarian fish, Cebidichthys violaceus, more commonly known as the monkeyface prickleback, is said to have a digestive system similar to that of humans, rendering it possible to compare its genome.
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Project looks to up-cycle production waste from saw palmetto berries
Euromed and Archroma have partnered to up-cycle saw palmetto fruit extraction residues, which is said to focus on the role of waste in growing, harvesting and post-harvest handling in the botanical industry.
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Article: Have you booked for Food Integrity 2020?
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
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Mediterranean diet can help achieve sustainability goals, says FAO
The traditional Mediterranean diet is said to be widely recognised for its multiple health benefits and low environmental footprint.
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Biologists develop new defence in fight against crop infections
University of Toronto biologists have reportedly developed a strategy for protecting crops against pathogens by characterising the global diversity of an important class of pathogen proteins, called effectors.
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Report outlines opportunities for Agtech amidst evolving demand
Tech aimed at increasing crop yields through automation and data-driven farming is said to provide a potential route for farmers to address challenges such as rising populations.
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Featured Article: Adapt & React
A growing population, increased demand and climate change have presented the dairy market with a series of challenges. Rather than remain stuck in their ways, farmers are having to acclimatise and adopt new methods to become more efficient and environmentally friendly. Bethan Grylls explores.
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Top ten food trends predicted for 2020
A focus on climate crisis and recycling are among the top food trend predictions recently made for 2020.
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New Food Issue 1 2020
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
