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Reducing food loss and waste through preservation
The majority of food waste occurs in the home; here, Emma Cahill explains how manufacturers can employ clever tactics to help consumers be less wasteful.
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Food Waste
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Kraft Heinz talks growth and sustainability
Cristina Kenz, Chief Growth and Sustainability Officer, on how Kraft Heinz International is addressing growth and sustainability.
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How we judge food
Food and drink producers must consider the multi-sensory experience to ensure a fulfilling end result, but it's important we don't judge a book by it's cover...
podcast
Episode 23 – Wonky veg
The New Food team get the lowdown on wonky veg and try to understand why consumers do or do not opt for produce that looks a bit different.
news
Hard seltzer brand serves up something new
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
news
A sustainable substitute for palm oil has been created by scientists
Scientists have produced oils from microalgae that could be a sustainable replacement for palm oil in food production.
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New launches in the food and beverage industry: March 2022
With National Salt Week and Caffeine Awareness Month taking place, launches of note for this roundup include low in salt seasoning and matcha-infused drinks. We also see UK companies gearing up for HFSS regulations.
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What is the most wasted takeaway food in the UK?
A recent UK survey has found that chips are the most wasted takeaway food item, but what can be done to stop the waste?
news
60 Second News – 4 March 2022
The New Food editorial team deliver your quickfire food and beverage update, featuring food waste rewards and sleep advice!
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Big names added to the U.S. Food Loss and Waste 2030 Champions
The USDA and the EPA have announced seven new US Food Loss and Waste 2030 Champions. These are food industry leaders that have committed to reducing food loss and waste in their US operations by 50 percent by 2030.
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Should we embrace upcycled food?
As the need to be 'green' becomes ever more present, New Food’s Editorial Assistant, Abi Sritharan, investigates the challenges and opportunities of using surplus ingredients to create upcycled food products.
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No more excuses – one bakery’s mission to reach Net Zero
New Food’s Editor interviews Fatherson’s Laurence Smith to find out how he intends to claim the title of UK’s first eco-friendly bakery and whether reaching Net Zero is feasible.
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Food Sustainability Index ranks countries on food waste
The 2021 Food Sustainability Index, which assesses the food-system sustainability of numerous countries, has been released, with Japan and Sweden excelling in key categories.
podcast
Episode Twenty: What’s more sustainable – a meat-based diet or a vegan one?
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
news
Morrisons aim to end waste by removing expiry dates on milk
One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
