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Beyond gluten-free: Why coeliac disease requires more attention
New Food’s Grace Galler hears from Helen North about why the Gluten Free Accreditation Scheme is a step in the right direction for raising awareness for coeliac disease.
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Profits from 20 food operations could support 230 million
Twenty of the world’s largest food corporations delivered $53.5 billion to shareholders, an amount Greenpeace claims could help 230 million of the “most vulnerable people on Earth”.
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One quarter of Brits “struggling” with grocery price inflation
A new survey by Kantar has found that one quarter of British shoppers say that they’re struggling financially with food inflation.
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What is key to future growth in the craft beer industry?
Researchers have found that location and innovation are key factors in shaping a resilient future for the craft beer sector.
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Arla Foods signs deal to develop Nigerian dairy sector
European dairy cooperative Arla Foods and the Nigerian government have signed a deal to continue efforts to develop Nigeria’s dairy sector.
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Tales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
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Turnips for tea? Coffey suggests controversial shortage solution
The UK’s Environment Secretary has suggested that Brits turn to home-grown produce amid imported fruit and vegetable supply issues.
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Recall Roundup: Temperature control and undeclared allergens
Read our latest recall roundup to find out about food recalls in the UK and US, including products being recalled due to poor temperature control.
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Age is just a number: Scotland’s all-female gin distillery
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
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UK consumers find switching to plant-based more expensive
A survey has found that 49 percent of consumers reducing their meat intake said to cut costs said that their new diet is more expensive than it was before.
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The “world’s first” cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
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Honey: Much more than a sweetener
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
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Asda and Morrisons cap fruit and veg sales amid shortage
Two major UK supermarkets have limited their sales of fruit and vegetables to manage an import shortage.
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Sainsbury’s launches £2 fruit and vegetable boxes to reduce food waste
UK supermarket Sainsbury’s is introducing fruit and vegetable boxes at over 200 stores to allow customers to buy surplus products at a lower price.
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Häagen-Dazs launches Start-Up Innovation Challenge
In partnership with EIT Food, Häagen-Dazs has started a global project aiming to explore innovation in technology and ingredients.
