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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 industry breathes sigh of relief as CO2 agreement is reached
After months of speculation, the UK Government has announced that a manufacturing plant in Teesside will continue to operate after a deal was reached with the plant's owner.
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Whitepaper: Driving loyalty in a digital world
Engagement and retention strategies increase customers’ lifetime value and loyalty to a retailer or brand.
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Webinar: How do we improve traceability?
Traceability is becoming an important factor for consumers when choosing which food to eat, so how can the industry ensure its supply chains remain transparent and ethical?
webinar
How training technology helps engage & retain frontline workers in the food industry
This free webinar will show you training tips and techniques to attract, develop and retain valuable workers.
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Cellular agriculture could provide key to more sustainable egg white protein
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
webinar
An ultra-high sensitivity quantification method of veterinary drugs residues in food
SCIEX’s Global Technical Leader for food and environmental presents a quantitative approach to testing for veterinary drug resides in food.
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How well do you understand chocolate?
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
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Your guide to food safety
This month's focus on food safety looks at food fraud in Africa, seafood transparency, recaps Food Integrity's microbiology panel, and whether bacteriophages and indoor farming can protect us from future outbreaks.
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Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
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Cue cards: 18 steam distillation challenges solved!
18 cue cards with expert tips on how to overcome challenges in steam distillation
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How well was your Thanksgiving turkey treated?
As Thanksgiving draws nearer, the Animal Welfare Institute has asked questions of the welfare standards of turkeys in the US, particularly around the slaughter process.
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Watch this week’s F&B news in 60 seconds
Catch up with this week's food and drink headlines, including more meat sector labour woes and new net zero targets.
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Grupo Bimbo the latest food manufacturer to make climate commitments
Bakery giant Grupo Bimbo has become the latest largescale manufacturer to make climate promises as it sets a 2050 target to achieve Net Zero carbon emissions.
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Butchers have climate change in mind, says new industry survey
Results of a survey completed by National Craft Butchers (NCB) has revealed the steps local butchers are taking to try to improve the climate credentials of their trade.
