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Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
When it comes to getting crucial micronutrients from crops, it really does depend on where you live. That’s according to new research conducted by a team of universities from the UK, Ethiopia, and Malawi.
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
The research team behind the report believe that with the right advice and resources, yields can be boosted for entire communities – though these changes can only be implemented if women have the power to make decisions.
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
Countries need to breed livestock which can adapt to increasingly warm temperatures to maintain meat and milk production, according to researchers.
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
New Food’s Bethan Grylls has an eye-opening discussion with Tony’s Chocolonely on modern slavery and how this noble chocolate company is making a big impact.
Scientists have argued that the pressure to eat less meat might actually be counter-productive in some parts of the world, where livestock are essential to the economy and sustainability.
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.
