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The rise of hybrid meat

3 July 2020 | By

Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.

How to be successful in the CBD market

3 July 2020 | By

CBD is not just another ingredient; before brands decide to jump on the cannabidiol bandwagon, there are a number of careful considerations to be made to ensure you become a responsible producer.

Protecting artisan baking

2 July 2020 | By

Foodservice industry expert Kevin Curran discusses how COVID-19 hygiene measures have caused wrapped packaging to quickly become the future of the bakery sector.  

Will women in seafood catch on?

25 June 2020 | By

Mecca Ibrahim, co-founder of Women In The Food Industry and member of the New Food advisory board, interviews six established women in the seafood industry, to hear their stories and learn how we can encourage more women to follow suit.

Whistleblow in confidence

25 June 2020 | By ,

With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.