Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Our latest Ingredients In-depth Focus discusses food innovations, sustainable clean label products. Three experts from Cargill discuss how to manage these natural alternatives...
Our latest Food Safety In-depth Focus discusses olive oil and quality management systems...
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
Susan Brownlow outlines why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
In a new series, New Food takes a look at some of the more well-known myths around food and subject them to scientific rigour. In this instalment, Lindell Bromham examines the link between spicy food and foodborne illnesses.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
Following the UK’s exit from the EU, Philip Randles explains how the FSA has been managing food incidents, including allergens and fraudulent activity.
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.