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Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
A team of scientists at Koç University have created a “revolutionary” sensor that they claim enables real-time spoilage alerts on food.
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
Aston University has been named one of the UK’s “leading lights” in cultured meat research.
In the midst of a suspected meat fraud investigation, Emily Miles has said that a number of food industry bodies have agreed to work with the FSA to improve the current system.
Cargill and the National Fish and Wildlife Foundation will be working with Taco Bell to implement conservation and regenerative agriculture practices across cattle grazing lands.
Brazilian meat processing company JBS is set to open three new Green Offices and is planning to increase its environmental services around cattlemen.
UPSIDE Foods has announced a range of follow-on products made using animal cells after the FDA approved its cultured chicken in 2022.
Researchers have developed a colorimetric sensor that they claim can “rapidly” detect food contaminated with salmonella using a nucleic acid probe.
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
A study of Spanish meat has detected multi-drug resistant bacteria in 40 percent of supermarket meat samples.
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
