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Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
Del Monte Foods redirects hundreds of thousands of pounds of surplus green beans in a bid to reduce wastage and greenhouse gas emissions.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
Watch this week's food and drink news in one minute in our latest 60-second news video, presented to you by the New Food Editorial team.
Researchers from Virginia Tech are entering the final stages of research that could soon see food waste used to manufacture batteries to power things like data centres.
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
