All Article articles – Page 11
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ArticleHow did Uber Eats respond to Superbowl ad backlash?
Speaking to New Food, Sung Poblete, CEO of FARE, explains how her discussions with Uber Eats led to their Superbowl advert being edited to remove a clip “mocking” peanut allergies.
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ArticleStepping up to the plate: Nick Stevens
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
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ArticleNFU Conference: Moral bankruptcy, food security, and President Eisenhower
New Food Editor Joshua Minchin dissects two important speeches made at the NFU Conference this week, and asks whether we can garner anything meaningful from them.
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What we can learn from the Singapore Food Story
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
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ArticleEmpowering our food system in the European Year of Skills
Dr Maarten van der Kamp explains why harnessing education and skills in the agrifood sector could transform the future food system.
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ArticleCan mycelium deliver a paradigm shift in the food system?
With today's food system contributing to the planet's environmental woes, Harold H. Schmitz discusses why he believes mycelium should be embraced as one of the few options that “can meet all five requirements of being a paradigm-shifting nutrition source”.
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Stepping up to the plate: Jonny Keeling
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
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ArticleIs 2024 the year of health-conscious pancakes?
This Pancake Day, Elliot Cantrell, Head of NPD at Bakeaway outlines how food businesses can tap into the growing demand for free-from products while addressing health, taste, sustainability, and convenience.
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ArticleEFRA Chair raises "serious concerns" over new Brexit checks
Chair of EFRA, Sir Robert Goodwill shares “serious concerns” regarding biosecurity threats to UK's agri-food sector following the implementation of BTOM and urges clarity on check funding cuts and Sevington facility concerns.
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Will the Suez Canal Crisis drive more food fraud?
Professor Chris Elliott explains why ongoing unrest in the Middle East could impact food security and prices on faraway shores…
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ArticleSmoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
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ArticleJBS CEO highlights hunger as top priority for Brazil's G20 Presidency
Gilberto Tomazoni, JBS’ CEO, emphasises overcoming trade barriers to address hunger, boost productivity, and promote sustainability globally.
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ArticleNavigating the climate crisis: The journey towards decarbonisation
As businesses increasingly acknowledge their role in mitigating climate change, Tetra Pak’s Vice President Climate & Biodiversity, Gilles Tisserand, shares his thoughts on how companies can accelerate their decarbonisation efforts.
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ArticleMastering allergen management: A guide for food businesses
Zoe Richards, Business Solutions Director at Trustwell, emphasises the crucial role of effective allergen management in the food industry.
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ArticleIs the plant-based bubble bursting?
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
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ArticleNet zero: A half full or half empty promise in the beverage industry?
With the beverage industry contributing four percent of global CO2 emissions, how can companies adapt with green initiatives and genuine commitment essential amid evolving regulations? Colin Rodgers investigates.
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ArticleFrom roundtable to reality: LGBTQIA+ inclusion in food safety
Industry leaders explore challenges and strides in LGBTQIA+ representation in the food safety sector and address how to foster a working environment where employees feel safe expressing their identities.
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ArticleTraining future investigators for sustainable industry solutions
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
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ArticleHow manufactures can reduce food waste during food production
In this piece, Andrew Poles reveals key tips for food manufactures on cutting down the amount of food being wasted during the production process.
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ArticleEating smart: Innovating food for health, flavour and the planet
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.