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The European Federation of Foie Gras (Euro Foie Gras) and Copa-Cogeca - the united voice of farmers and agri-cooperatives in the EU – has welcomed the European Parliament’s vote against the ban of assisted feeding for foie gras production.
New research claims most sliced meats are "dangerously high" in salt, with one in three products failing to meet the national salt reduction targets, and one in four saltier than Atlantic seawater.
Several countries, including China, have halted imports of Canadian beef as a result of the detection of atypical BSE on a Canadian farm.
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
New Food hears about rapid veterinary microbiology and the production of autogenous vaccines for poultry, cattle and pigs.
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Unite the Union is concerned that these plans will lead to unpleasant and stressful working conditions which are the root cause of the driver and poultry shortages.
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
Allister Kelly, 35, has been named as the man who died at Linden Foods factory in Country Tyrone last Thursday morning.
Bacteriophages could provide the answer to one of the world's biggest food safety concerns, that of Salmonella in chickens, according to researchers from the University of Leicester.
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
