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20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
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Sustainability
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What’s next for dairy? FrieslandCampina outlines its key trends
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
news
In what way is chicken and salmon surprisingly similar?
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
article
Antimicrobial resistance: It hasn’t gone away
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
news
Coffey to call for UK-US co-operation for sustainable agriculture
Thérèse Coffey is set to deliver a speech to explain why the UK and US “must forge a more sustainable future for agriculture together”.
video
How can farmers look after their land?
As a tornado blustered through someway in the distance, New Food editor Joshua Minchin braved the weather to talk sustainability with Matt and Marty Frey.
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UK Government provide £12.4 million to help cut industry emissions
Energy intensive industries are being given a share of £12.4 million in government funding to find ways to reduce their carbon emissions.
podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
news
Carbon emissions from fertilisers could reduce by 80 percent by 2050
Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.
news
What changes are US consumers making to their diets?
According to a recent survey, US consumers have cited eating more fruits and vegetables and less sugar as highly ranking potential changes to eating behaviours relating to New Year’s resolutions. The January Consumer Food Insights Report was put together by Purdue University’s Center for Food Demand Analysis and Sustainability with…
news
Levy UK+I and ExCeL prioritise sustainability in partnership
ExCeL London and Levy UK+I have decided to continue a long-term catering partnership with the aim of being “sustainable leaders”.
news
Iceland Foods recognised as top supermarket with most sustainable own-brand seafood
The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
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Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
article
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
news
Beverage carton industry seeks sustainable changes
The Alliance for Beverage Cartons and the Environment has called on the Packaging and Packaging Waste Regulation to make further sustainable changes.
