Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
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Five experts from leading food and beverage companies share their lessons and solutions in the fight against coronavirus...
After widespread panic buying and frozen food stockpiling, demand for meat products has shifted. Here, Nick Allen, CEO of the British Meat Processors Association (BMPA), details the implications for the meat and livestock industries.
Reflecting on consumer behaviour and trends during the current COVID-19 crisis, Mike Hughes, Research and Insights Director at FMCG Gurus, suggests that what food brands do now might influence their popularity in the future.
Josh Holt, Founder of artisan, ethical coffee roaster Coffee Story, prides his company on bridging the gap between growers and consumers. Here, he tells New Food more about the start-ups endeavours.
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, outlines Action on Salt's response to Public Health England's proposed (and fifth wave) 2023 salt reduction targets.
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
Ahead of his appearance at Food Integrity 2020, New Food speaks to Lee Holdstock of the Soil Association about how the organic food and drink systems operate…
The World Wide Opportunities on Organic Farms (WWOOF) programme connects volunteers to work alongside farmers across the world, but COVID-19 social distancing and isolation has presented new challenges. Tyler A. McNeil investigates
New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
Rob Tymowski, Managing Director at Livingstone, provides a primer of the food industry’s regulatory agencies and related frameworks, and how their future of regulation could be essential in preventing another pandemic.
Companies across the world are having to create contingency plans and react to changes in demand as a result of the COVID-19 outbreak. Here, Tyler A. McNeil takes a look at the Kellogg Company's response to a soar in demand for non-perishable items.
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
With advice from government bodies, industry consortia and workplace authorities looking to prevent further impact caused by the novel coronavirus pandemic, New Food’s Sam Mehmet reflects on the outbreak and its repercussions for the food and beverage sector.