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The bitter taste of sustainable coffee
The world wants and needs sustainable food production, but who’s to pay for it? Professor Chris Elliott reflects on the need to level the cost burden of assuring the prized cup of joe lives on responsibly.
ArticleGLP-1 food products must deliver more from less, but what can they claim?
GLP-1 use changes how some consumers eat, New Food examines how nutrition science can translate into viable products, with Osborne Clarke’s Charlie Hennig unpacking the claims and regulatory challenges.
OpinionThe canaries are singing: is Britain finally waking up to food security?
With the UK’s food and drink trade deficit at its highest since 2000 and concern growing across industry and academia, a leading sector voice warns that food security is now a national security issue.
ArticleWhat viable PFAS-free food packaging really requires
With new EU limits on PFAS in food-contact packaging now in force, New Food speaks to VTT experts about balancing product performance requirements with viable PFAS-free alternatives.
News
NewsCalcium-rich whey permeate helps maintain bone density in postmenopausal women
A clinical trial involving Arla Foods Ingredients found dairy-derived calcium matched conventional supplements in supporting bone health, highlighting potential functional food applications.
NewsDanone backs regenerative agriculture across 2,500 hectares of UK farmland
Danone has partnered with Landscape Enterprise Networks to support regenerative agriculture among British oat farmers, improving soil health and resilience.
NewsCyberattack sends supermarket fridges to 50°C as 700 French stores hit
A major cyberattack has forced supermarkets across France to discard fresh and frozen food after hackers manipulated refrigeration controls, exposing vulnerabilities in critical cold chain infrastructure.
NewsUniversity of Lincoln secures £4.8m funding for agri-food robotics hub
The £4.8 million investment will help accelerate robotics adoption across UK food production, providing businesses with funding, testing facilities and expertise to overcome barriers to automation.
From our partners
WebinarDetecting the presence of PFAS in chicken eggs
Free webinar: University of Connecticut researchers test chicken eggs for 28 PFAS compounds and compare two UHPLC-MS/MS extraction methods.
ArticleGenerative AI can help food teams test concepts before the first physical sample
Generative AI can put product and packaging concepts in front of R&D and marketing before any physical sample exists.
ArticleThe science behind consistent snack manufacturing
Discover how METTLER TOLEDO balances and halogen moisture analysers help snack manufacturers monitor quality, make faster decisions and maintain more consistent production.
Latest reports
ReportIs your food testing programme a map of current risk or an archive of past concerns?
A practical guide for QA, QC and laboratory leaders navigating rapid reformulation, complex matrices and escalating regulatory scrutiny.
ReportGlobal Food Supply Chains in 2026: building resilience under pressure
Climate shocks, geopolitical tensions and supply chain disruption are reshaping global food systems. The Global Food Supply Chains in 2026 report explores how the industry is responding as resilience becomes an increasingly urgent priority.
ReportScaling Biotechnology and Novel Foods: inside the industrial reality of food innovation
New food technologies are advancing rapidly but scaling them remains the industry’s defining challenge. This report explores how to turn promising science into industrial reality.
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Detecting the presence of PFAS in chicken eggs
Free webinar: University of Connecticut researchers test chicken eggs for 28 PFAS compounds and compare two UHPLC-MS/MS extraction methods.
Detecting the presence of PFAS in chicken eggs
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