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One in five adults confuse plant-based with real animal products
According to a new report, 20 percent of UK consumers have confused plant-based products with animal products due to branding or labelling.
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Research & development
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Expert predicts AI fuelled “fourth agricultural revolution”
According to a US-based researcher, AI could transform agriculture and help to meet the need for safe, sustainably-produced food for a growing global population.
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Turning up the dial on frozen
Sam Fulton delves into why Nomad Foods believes the benefits of frozen food need to be better understood in the fight against climate change.
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Enhancing control of the fermentation process to produce collagen
Unlock the Future of Vegan Collagen Production with Mass Spectrometry In this article we hear from Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, as they delve into the groundbreaking advantages of utilizing mass spectrometry in monitoring the fermentation process for…
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Examining the pet food market: approaches and alternatives
How has the landscape of the pet food industry evolved in recent years? Kate Kehoe of FMCG Gurus delves into market trends, revealing emerging demands in the current pet retail landscape.
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What meals have the highest rate of protein synthesis?
New research has revealed that beef meals result in higher muscle protein synthesis rates than vegan meals.
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The sisters shaking up the cheese industry
19 December 2023 | By
How has Extons gone from a small-loss making business which supplied local sandwich shops with grated cheese to a family company on course to turn over £100 million?
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Our responsibility to the future of pet care
Elise Malandain discusses shifting pet parenting trends and the need for sustainable nutrition, and digital advancements, reflecting a deep bond between pets and owners.
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Chefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.
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51 percent of consumers “highly concerned” about food affordability
The FSA’s latest report has revealed the number of people “highly concerned” about the affordability of food has almost doubled in the past three years.
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Securing food safety: FSS on combating crime and staff shortages
Chair of Food Standards Scotland Heather Kelman sits down with New Food to discuss the regulator’s food safety priorities, including tackling crime, staff shortages and import controls for safer food practices.
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Clean Food Group awarded £1M for low-emission systems project
The UK Government has awarded £1 million in funding to the Clean Food Group for a project to advance novel low-emission food production systems in the UK.
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The future of food lies in the hands of food science and technology
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
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MALDI Biotyper: the future of food quality and safety
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
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FDF urges Government to prioritise manufacturing policies
As a way to boost investment, the FDF has called on the UK Government to prioritise policies that support food and drink manufacturers.
