The Founder of Camile Thai Kitchen examines the ways in which 2020 has accelerated the adoption of new technology and how his business will implement such innovations in the near-future.
List view / Grid view
Filter the results
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
As the fall approaches, the California fires could affect our food supply in Canada for the coming months. Like the labour issues affecting farmers this summer domestically, this is certainly not good news.
Esteemed food expert, Sterling Crew, explores the current evidence behind COVID-19 transmission and food.
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
Charon Willis from PAS highlights some key considerations to bear in mind when it comes to ensuring the right level of partnership from contract laboratories.
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
Merieux Nutrisciences explains the benefit of introducing SARS-CoV-2 surface testing and why it is an important cog in any food hygiene programme.
David Tomas of Merck discusses how ISO standards relating to microbiology affect food testing laboratories and the benefits this can reap in an insightful interview.
As China deals with the impacts of covid and rural flooding, food prices are set to rise, opening up opportunities for fraudsters.
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
Dr Hazel Gowland provides a UK food allergy update, outlining the research taking place, new labelling legislation, the challenges lockdown presented, and some practical guidance as restrictions start to lift.
New Food hears from two experts about the ways in which we can avoid gluten contamination within hydrolysed foods.
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
Dr Robert Verkerk gives a strong argument for the inclusion of nucleotides in functional foods and beverages.