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The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
Issue 3 2021 of New Food is now available to read online, featuring stories on food safety and the future of snacking, plus an entire In-depth Focus dedicated to Application Notes!
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
Scientists in California have developed an efficient use for corn waste, which they claim can filter pollutants out of drinking water.
Approved Food argues that headlines over Tesco's food safety breach could contribute to consumer confusion over best before and use by and result in perfectly good food going to waste.
A recent study in Canada has investigated the reasons for produce waste in farms, and pinpointed specific regulatory changes that could help prevent this frustrating occurrence and assuage the hunger plight for numerous families.
A report by Too Good To Go claims health and safety guidelines, as well as seasonal demand are two of the biggest reasons for throwing away goods in the bakery sector.
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
Food waste has to be a priority for governments, businesses, and citizens alike if the ambitious Sustainable Development Goals are to be achieved according to the UN.
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
Simply swapping traditional round plates to smaller, oval shaped ones could help reduce food waste in US university dining halls, according to one study.
