In his latest column for New Food, Professor Chris Elliott explains why low food prices are not always a good thing…
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Over the last few years, numerous US food chains have set up shop across the UK, but what could this mean for the already struggling hospitality industry? New Food's Grace Galler investigates.
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
Joanne Hubbard, Technical Specialist Manager for Intertek, provides insights from inside the laboratory to help you understand how food testing operates in real life and what you can actually expect.
Ireland has a new food strategy, and it is hoping it will change not only the Irish food and beverage system, but act as a guide for other nations to follow.
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.