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EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
With fewer than 50 days to go until COP27, all eyes are on Egypt, with world leaders getting ready to gather to discuss and evaluate their progress on climate action and limiting global temperature increase to 1.5C.
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
The New Food team are here to discuss the future of seafood and the exciting projects EIT Food are working on.
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
As the demand for seafood foods rises, the need for sustainable practices becomes ever-more pressing. In the first of a new series, EIT Food’s CEO Dr Andy Zynga, emphases the urgent call for sustainable aquaculture – and what exactly that entails.
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
26 May 2022 | By
Dr Andy Zynga is a member of the New Food Advisory Board and CEO of EIT Food.
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
The way in which health claims are understood on food packaging varies greatly between different countries, where differences in language can change the meaning and perception of health claims.
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
