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WFP Executive Director pleads for continued vital support
Following unprecedented aid from world nations to fend off hunger and support poorer economies, WFP Executive Director David Beasley outlines why we’re not out of the woods yet.
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COVID-19
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Broken Plate report finds disappointing results of UK health
According to recent report the Broken Plate 2020, little or no progress has been made in the last year to the health of UK citizens, particularly those in the lowest income bracket.
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Can I catch covid from food?
Esteemed food expert, Sterling Crew, explores the current evidence behind COVID-19 transmission and food.
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What is antimicrobial resistance?
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
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20 years of the Food Standards Agency
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
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New scheme launched in Hong Kong to improve food traceability
To help enterprises cope with the ‘new normal’ and to rebuild trust from consumers, the new scheme is based on more comprehensive internationally accredited food safety and traceability standards.
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Testing surfaces for SARS-CoV-2
Merieux Nutrisciences explains the benefit of introducing SARS-CoV-2 surface testing and why it is an important cog in any food hygiene programme.
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Voluntary calorie and salt reduction guidelines published for food industry
Following evidence that being overweight can increase the health risks from COVID-19, the British Government has published new voluntary calorie and salt reduction guidelines for the food industry and is encouraging businesses to implement them.
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China’s food security could have harsh consequences on UK
As China deals with the impacts of covid and rural flooding, food prices are set to rise, opening up opportunities for fraudsters.
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Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
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A UK food allergy update
Dr Hazel Gowland provides a UK food allergy update, outlining the research taking place, new labelling legislation, the challenges lockdown presented, and some practical guidance as restrictions start to lift.
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FAO members call for closer collaboration to transform food systems
FAO member countries have joined others from across the food system to call for closer collaboration and a focus on innovation to end food insecurity and hunger.
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Risk assessing new suppliers in the COVID-19 era
Barbara Hirst, Food Safety and Quality Consultant, and Marta Ahijado, Head of Food R&D at RSSL, discuss how risk assessment strategies are being reshaped by the pandemic and why analytical testing is more important than ever.
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Untapped export potential key for UK food and drink industry recovery
Santander UK and the FDF have published a report exploring the impacts COVID-19 has had on food and drink manufacturers and overall business confidence, highlighting exports as a "golden opportunity" for recovery.
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From food laboratory to corona test centre
New Food hears how the Berlin ifp Institute for Product Quality lab is facilitating corona tests and helping organisations to minimise the spread of SARS-CoV-2.
