Global food expert Marcos Fava Neves explains why Brazil is well-placed to become a key trading partner with the UK when it comes to providing sustainable and competitively priced food.
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Professor Chris Elliott stresses his frustration over a lack of regulation for food sold online – a problem he has been flagging for some time – and calls for the FSA to share how it intends to address the issue.
New Food's Junior Editor spoke to the heads of three world-famous food markets to understand the impact the coronavirus crisis has had on them; we also hear their views on what needs to be done to encourage more people into the halls and stalls of these historic locations.
As vaccination programmes step up around the world, New Food spoke to Lynne Regent of Anaphylaxis Campaign to offer clarity around some misconceptions related to food allergies and COVID-19 jabs.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
Peter Quigley, Head of Chemical Safety Policy at the Food Standards Agency (FSA), informs businesses of the help the agency is providing to assist with the move many are having to make to takeaway and delivery services.
In the first Chris’ Corner of 2021, Professor Chris Elliott takes a look at the complexities surrounding Neonicotinoids, and calls on the government to make the UK a world leader in ‘green pesticides’.
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
The impact of the COVID-19 lockdown on food business operators has been clear, but what about food safety?
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
As 2020 finally ends and the world welcomes (a hopefully brighter) 2021, Joshua Minchin of New Food outlines the major challenges and trends that the food industry can expect over the next 12 months.
New Food’s Bethan Grylls has an eye-opening discussion with Tony’s Chocolonely on modern slavery and how this noble chocolate company is making a big impact.
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.