news
Gene variant discovered that triggers early flowering in barley
A study has found a “tiny mutation” in the genetic material of barley that ensures those plants develop faster and subsequently flower earlier.
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World Food
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Pizza Huts opens 3,000th restaurant
Yum China Holdings has celebrated the opening of Pizza Hut’s 3,000th restaurant in China which includes "advanced sustainability solutions".
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Milling priorities in the next farm bill
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.
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Sustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
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How can seaweed farming help tackle global food insecurity?
According to researchers, some farmers could shift their focus from land to sea to combat hunger, malnutrition and climate change.
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Meat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
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Potential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
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World Food Safety Day: FDA priorities amid structural changes
This World Food Safety Day, New Food’s Grace Galler speaks to Consumer Brands Association’s Sarah Gallo about what the FDA should prioritising amid upheaval.
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Food System Resilience: Why it’s more important than ever
Professor Chris Elliott discusses how the UK can ensure it is food secure in a rapidly changing world that is facing various shocks.
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Extreme weather poses threat to wheat crops in US and China
According to a study, wheat-producing areas in the US and China are threatened by the increasingly likelihood of extreme weather.
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Is almond milk yoghurt better for you than dairy-based?
When weighing up almond milk yoghurt and dairy-based milk yoghurt, researchers have found that the former packs “an overall greater nutritional punch”.
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Recall Roundup: Spotlight on allergens
In this week’s Recall Roundup we look at recalls in the UK and US where products have been recalled due to incorrect allergen labelling.
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Avocado coating “could improve shelf life”, say researchers
ACS Food Science & Technology researchers claim a chitosan-based coating can preserve avocados for longer periods.
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Climate-friendly caffeine: sustainably sourcing Selecta coffee
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
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UK wonky waste condiments producer plans international expansion
Rubies in the Rubble, a UK based award winning condiment producer has launched a £500k crowdfunding campaign.
