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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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Seven questions around sustainable dairy
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
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Game-changing solutions for dairy
Director General of the International Dairy Federation Caroline Emond, discusses the UN Food Systems Summit and explores how school milk programmes play their part towards a sustainable future.
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The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
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Putting old practices out to pasture
Jonathan Dixon, Senior Vice President of Sales for Arla Foods UK, explains how the company shifted its approach to e-commerce through the pandemic.
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Budget reaction: UK government is “passing the buck”
Michael Harte of Bridge Cheese is calling on the British government to provide more support if we are to avoid further price hikes and shortages.
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New Food Issue 5 2021
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
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Regenerative organic farming, Yeo Valley-style
The owner of Yeo Valley Tim Mead provides some straight talk on the promise, principles and practicalities of organic farming.
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Infographic: Reducing food waste in plant-based dairy alternatives
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
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Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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Feature Partnership: How precision feeding influences milk production
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.
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The new milk alternative is made from potatoes
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
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Recall roundup: E. coli, Salmonella contamination, and more…
This week’s roundup includes reports of possible salmonella contamination, Listeria monocytogenes, E. coli, and multiple undeclared allergens.
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Recall roundup: Listeria contamination, undeclared allergens and more…
This week's roundup includes multiple undeclared allergens in UK based supermarket chains, as well as reports of products contaminated with Salmonella and Listeria monocytogenes in North America.
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Education of dairy product labels could improve consumer understanding
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
