List view / Grid view
Learn more about some of the leading sessions that are due to take place on Day Two of New Food's flagship event, Food Integrity Global – including panels on food safety, food insecurity and clean label – as well as the latest speakers that will be joining us on stage…
Dive into the latest Core New Food Report, where we delve into what you can expect by attending Food Integrity Global 2024.
The Food Integrity Global Post-Event Report brings you all the important analysis and highlights from New Food's flagship event.
After Rishi Sunak rowed back on several climate commitments, Raphael Podselver from ProVeg International, a co-host of Food4Climate at COP28, examines the implications of this decision and what it means for the food industry.
One person’s idea of quality can be very different to another’s. Here, Filippo Renga and Chiara Corbo from Smart AgriFood Observatory share how best to capitalise on your brand’s unique qualities.
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
A team of researchers led by the University of Buffalo found the US does not have rigorous regulations for baby food.
Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
Over the past year, avian influenza outbreaks have erupted over the UK. With the Government ordering all birds to be housed, New Food’s Grace Galler speaks to various names in the food industry to understand how bird flu has impacted poultry professionals.
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
