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Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
Alan Eriksen, Marketing Director at Princes Group, outlines the reasoning behind the well-known food company’s rebrand.
In today’s uncertain and fast-moving world, food and beverage companies have to innovate more quickly than ever to simply exist. Siemens offers insight to help companies manage.
This week's quickfire roundup of the very latest news includes a new commitment from PepsiCo, as well as a Salmonella outbreak in the US.
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
PepsiCo’s commitment will, it claims, replenish more than 100 percent of the water it uses in high-water-risk areas and deliver safe water access to 100 million people by 2030.
Sustainable bottle manufacturer Bottle Up says the sugar cane it uses in its bottles is carbon neutral and requires little to no irrigation, as it looks to revolutionise the ‘grab-and-go’ culture.
Bethan Grylls finds out why hemp may hold some of the answers to our climate change woes in an interview with HempFlax’s CEO, Mark Reinders.
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
The Asia-Pacific region is expected to dominate the plant-based market in the years to come, with an expected population boom creating higher demand for meat and dairy alternatives.
Dairy processors are adapting digital twins, a new solution that enables manufacturers to model production processes and asset performance in a safe, virtual environment.
Some of the US’ most well-known fast-food brands have made significant sustainability pledges, including the commitment to source only cage-free eggs.
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
