Iceland redistributes over 3.5 million meals to local communities
Iceland Foods has redistributed over 3.5 million meals, including one million meals in partnership with Olio.
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Iceland Foods has redistributed over 3.5 million meals, including one million meals in partnership with Olio.
With many keen to try cultivated meat for themselves, SuperMeat explains how it evolved from a “pipedream” to being on the verge of hitting US shelves.
According to a new study, certain commonly used pesticides could be causing strawberries to become “bland and watery”.
Professor Chris Elliott highlights a frightening tactic employed by Russia one year on since the invasion of Ukraine – the weaponisation of food.
Danone introduces its hypoallergenic baby formula brand Pepticate to the US, something it says contains elements inspired by breastmilk.
Government advisor Henry Dimbleby has blamed the recent fruit and vegetable shortages in supermarkets on a “weird supermarket culture”.
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
Read this week’s recall roundup to find out about recalls in the UK and US, including a Listeria monocytogenes contamination in shrimp from Lidl.
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.
Researchers have found that keto and paleo diets score the lowest overall nutritional quality and have some of the highest carbon emissions.
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”.
In a bid to tackle food insecurity, Kellogg Co has donated to Albertsons Companies' initiative to help with the hunger-relief efforts of food banks, pantries and charities.
A new survey by Kantar has found that one quarter of British shoppers say that they’re struggling financially with food inflation.
Researchers have found that location and innovation are key factors in shaping a resilient future for the craft beer sector.
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.