List view / Grid view
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
Joshua Minchin and Grace Galler pick out their highlights of 2022, including their favourite episodes, favourite interviews, and far too long spent discussing Josh's sausage casserole.
Supply chains are challenged and we must continue to remain vigilant to protect consumers against food safety risks, writes Noeleen Donegan, Global VP of Food Safety for Kerry.
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
The University of Reading has received a share of funding to research the role of ‘functional foods’ in recovery.
With companies across the UK making sustainable changes, is now really the best time to put sustainability in the spotlight? Find out what CEO of Reewild Freddie Lintell told New Food’s Grace Galler here…
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
Find about the latest recalls in the UK and US, including the presence of Cronobacter sakazakii in infant formula and numerous undeclared allergens.
Organisations call on the UK Government to increase the Healthy Starts payments in line with inflation amid the cost-of-living crisis.
DEFRA has committed to further funding for agriculture and horticulture automation and robotics to improve productivity.
The number of calories per person consumed globally has increased by nine percent on average in 2021 to 2,960 calories per day, FAO reveals.
Research has revealed that 93 percent food manufacturers, directors and business owners admit that sustainability is no longer a priority in the current economic climate.
As part of a Basic Payment Scheme, over 14,400 Welsh farms have received a share of £62.5 million.
New Food’s Joshua Minchin brings you analysis from Kerry’s case study at Food Ingredients Europe in Paris, where education is the message of the day.
Many pubs across the UK have closed amid the cost-of-living crisis, but could the World Cup quarter finals act as a saving grace for UK pubs by creating a £6 million boost in drink sales?
