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Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
The New Food editorial team interview two experts on the importance of good quality soil.
The research team behind the report believe that with the right advice and resources, yields can be boosted for entire communities – though these changes can only be implemented if women have the power to make decisions.
Researchers claim the local supply lines and direct marketing approaches of local seafood networks meant an ordinarily niche sector was able to do well during the early stages of the COVID-19 pandemic.
There are many that both want and believe that urban agriculture can provide for the nutritional needs of cities – but one research team has investigated whether that is really the case.
Pressure is mounting on Defra to ban imports of foie gras into the UK due to the methods used during the production process.
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
The Food Industry Asia report cements the agri-food industry’s position at the heart of economies in Southeast Asia, as it showed a healthy growth in the past five years.
Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
The Lloyd’s Register survey of senior executives within the beverage sector claims that despite the risk of food fraud, it is not a high priority among many industry leaders.
As the UK marks a year of COVID-19 restrictions, one survey has shed light on the changes in the eating and shopping habits of consumers that have been observed as a result of lockdown.
New research from the FSA claims the vast majority of food businesses in the UK have some form of policy on allergen labelling, and almost all had processes in place to check for allergenic ingredients.
As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
As World Water Day is marked across the globe, the FDA has revealed it is investigating a possible outbreak of non-viral hepatitis which could be linked to alkaline water in the US.
The Heineken brewery at Manchester has found a way to turn pints destined for pub cellars into biogas to help fuel the brewery's activity.
