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With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
New Food hears from Papa John's and Chipotle Mexican Grill on their definition of food safety, and how the industry can begin to measure what is becoming an increasingly important term.
With consumers becoming increasingly aware of their food’s field-to-fork journey, David Carvalho, CEO of Veracruz Almonds, explains how the latest agritech innovations can help boost traceability and transparency of the whole food production process.
Tony's Chocolonely gains a new recruit in its Open Chain initiative, as Ben & Jerry's joins the cause to end modern slavery in the chocolate industry by sourcing traceable cocoa and paying a higher wage to its farmers.
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
Professor Chris Elliott offers his two-cents on the recent news that trust in food among UK consumers is falling and whether this is media-fuelled nonsense or a cause for real concern.
The New Food editorial team are talking ethics in this week's episode, as they speak to Paul Williams of Princes Group to find out how the manufacturer is keeping its supply chains ethical.
With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
Three key figures in the industry discuss the biggest challenges in food safety and fraud, exploring how food integrity has evolved and anticipated future issues.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
Swiss cocoa processor PRONATEC’s organic manufacturing facility can process 15,000 tonnes of organic cocoa beans a year and provides the firm with greater traceability capabilities.
HOWTIAN’s VP of Market Strategy Tom Fuzer discusses the growing production of plant-based sweetener stevia to meet global demand and ensure safety during a disrupted supply chain.
Researchers have created an innovative new tool that uses fingerprinting techniques to identify and verify the geographical origins of olive oil.
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
