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As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
A study looking at thousands of cafeteria meal choices has found that increasing the vegetarian options also increases the proportion of plant-based purchases greatly without affecting overall food sales.
New Food’s Assistant Editor, Joshua Minchin, looks back on his predictions for 2021 and makes five more for the year ahead.
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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.
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.
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?
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.
