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David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
The potential appointment of Tom Vilsack to Biden's administration has sparked debate over the ambition of the President-elect's agricultural policy.
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
The Animal Welfare Institute (AWI) has challenged the USDA over what it says is confusing language used on meat products regarding the treatment of the animal. Here, New Food hears both sides of the story...
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
Food and beverage products are recalled due to reasons ranging from contamination to labelling errors, and here is New Food’s roundup of the most recent cases.
Andy Howard, Food Processing and Hygiene Segment Specialist at ROCOL, discusses the importance of using food grade lubricants in food manufacturing.
A champion of ethical and sustainable food businesses, Erik Bruun Bindslev looks at one US chocolate company’s 150-year journey to sustainability and offers advice as to how others can head in the same direction, too.
