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The Food Standards Scotland (FSS) has published its strategic goals for the next five years, which it says will focus on the issues that “matter most” to the Scottish people, including plans to tackle obesity.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
Sohrab Kazemahvazi raises concerns over the superfluous use of plastics in some takeaway services and highlights the consumer-led demand for less plastic packaging.
Data suggests that the appetite for the UK’s pubs is strong after restrictions have been loosened, with many predicting a bumper summer ahead for the battered hospitality trade.
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
As online sales continue to increase, including in the food industry, there are concerns that mechanical equipment is not being tested and maintained as it should be.
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
With many Brits working from home, this survey asked why coffee consumption is on the rise, with an increase in breaks and stress relief cited as reasons for the increase.
The Lloyd’s Register survey of senior executives within the beverage sector claims that despite the risk of food fraud, it is not a high priority among many industry leaders.
As the UK marks a year of COVID-19 restrictions, one survey has shed light on the changes in the eating and shopping habits of consumers that have been observed as a result of lockdown.
