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Dr Clive Black explains his stance on the British Monetary Policy Committee and discusses inflation's impact on food and society including lessons learned, challenges faced, and future imperatives.
Food and drink producers must consider the multi-sensory experience to ensure a fulfilling end result, but it's important we don't judge a book by it's cover...
As Chair of the Foundation Earth’s scientific advisory committee, Professor Chris Elliott offers New Food exclusive insight into the role of this think tank.
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
As vaccination programmes step up around the world, New Food spoke to Lynne Regent of Anaphylaxis Campaign to offer clarity around some misconceptions related to food allergies and COVID-19 jabs.
Food subsidy programmes are considered a key component of efforts to combat food insecurity and malnutrition around the globe, but the study of an Indian programme has raised some concerns.
Obesity rates are on the rise, but research suggests a sugar tax could offer a solution.
Research has revealed the same food can leave a very different environmental footprint depending on how and where it is produced.
