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The way in which health claims are understood on food packaging varies greatly between different countries, where differences in language can change the meaning and perception of health claims.
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
Jonathan Dixon, Senior Vice President of Sales for Arla Foods UK, explains how the company shifted its approach to e-commerce through the pandemic.
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
Catch up with this week's food and drink headlines, including more meat sector labour woes and new net zero targets.
The British Meat Processors Association has called on the UK Government to relax immigration rules in the short term, but also to put in place long term solutions to avoid shortages in the future.
The food manufacturing giant will focus on sourcing all of its cocoa responsibly and reducing plastic usage in a bid to make its entire value chain more sustainable.
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
Join us as we discuss key challenges facing the food industry and the regulations you need to know about.
Wendy’s will start rolling out the new cups at the beginning of 2022 as part of its goal to provide 100 percent sustainably sourced customer-facing packaging by 2026.
Why we need to embrace water resuse
On the back of a fascinating webinar presented by Amanda Scott, SUEZ has provided a crucial guide to food and beverage manufacturers to get more out of the water they use and continue to drive sustainability efforts.
In an interview with Canvino's MD, Marc Laventure, New Food finds out more about the canned wine trend and where the future is heading.
Professor Chris Elliott has some grim predictions for the UK’s food supply this coming winter and calls on the UK Government to do more to protect the nation from empty shelves and price hikes.
The unfurling carbon dioxide crisis could start proving very costly for the meat industry, with pig farms facing the possibility of culling animals if supplies do not improve.
