All Article articles – Page 12
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ArticleHarnessing data and AI to improve food quality and safety
Food safety expert Anoek van der Wal discusses the role AI can play in offering more accurate monitoring, enhancing traceability in supply chains, improving efficiency, and product quality.
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ArticleStepping up to the plate: Leigh Keith
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
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ArticleWhat could Owen’s Law mean for the food industry?
With the FSA backing Owen’s Law, Juliet Moran considers how mandating allergy information on UK restaurant menus could improve safety for those living with food hypersensitivity.
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ArticleWhat’s on the menu? Five food trend predictions for 2024
The food and beverage industry is evolving, but what trends will shape the sector in the next 12 months? Find out New Food’s trend predictions here…
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ArticleWere food systems just a side dish at COP28?
Dr Lucy Wallace reflects on how the COP28 conference resulted in a landmark deal focusing on climate action but may have fallen short when it comes to transforming food systems.
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ArticleDry January: More than just a campaign
With 8.5 million consumers taking part in Dry January this year, New Food's Grace Galler looks at the origins of the campaign and how the no/low alcohol market has shifted in recent years.
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ArticleTurning up the dial on frozen
Sam Fulton delves into why Nomad Foods believes the benefits of frozen food need to be better understood in the fight against climate change.
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ArticleThe case for a UK Minister for the Food System
Clive Black calls for a Minister of the Food System, as he claims that the current structure in the UK Government isn't working for food.
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ArticleOnly the best is good enough for the safety of your pet's food
Bruker’s Dr Adrian Fiege explains what X-ray fluorescence (XRF) is used for in pet food design and production.
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ArticleEnhancing control of the fermentation process to produce collagen
Unlock the Future of Vegan Collagen Production with Mass Spectrometry In this article we hear from Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, as they delve into the groundbreaking advantages of utilizing mass spectrometry in monitoring the ...
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Unlocking food safety: The ATP and pathogen analysis guide
Uncover the nuances of food safety with Nemis Technologies. From swift ATP insights to in-depth pathogen analysis, gain a comprehensive understanding for a safer food production environment.
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ArticleExamining the pet food market: approaches and alternatives
How has the landscape of the pet food industry evolved in recent years? Kate Kehoe of FMCG Gurus delves into market trends, revealing emerging demands in the current pet retail landscape.
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ArticleMeating demand with the A-UK FTA Trade agreement
Clare Le explains how the Australia-UK Free Trade Agreement enhances red meat choices for UK consumers with safe, sustainable and reliable Australian beef and lamb.
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ArticleWill AI enhance or disrupt the fast food industry?
AI advancements promise to revolutionise food services, but success relies on sophisticated conversational abilities and personalised strategies, Gopi Polavarapu discusses.
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ArticleUnderstanding and addressing staff turnover in food and agriculture
Ricky Volpe analyses why staff turnover among the food and agriculture sectors is so high and suggests action the indsutry can take to improve it.
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The FDA Foods Coalition
Brian Ronholm and Roberta Wagner explain the reaction to the recent FDA restructuring and suggest where improvement still needs to be made.
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ArticleThe sisters shaking up the cheese industry
How has Extons gone from a small-loss making business which supplied local sandwich shops with grated cheese to a family company on course to turn over £100 million?
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ArticleWas food really on the menu at the first ‘Food COP’?
Joanna Trewern takes you inside COP28 and asks whether, despite all the talk, food really made it onto the menu in Dubai.
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ArticleOur responsibility to the future of pet care
Elise Malandain discusses shifting pet parenting trends and the need for sustainable nutrition, and digital advancements, reflecting a deep bond between pets and owners.
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ArticleChefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.