All Article articles – Page 17
-
ArticleGetting novel foods to market
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
-
ArticleCPTPP – A different viewpoint
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
-
ArticleLipids: essential nutrients in our diet
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
-
ArticleThe FSA Food Law Code of Practice: Explained
The FSA explains its new Food Law Code of Practice in more detail and answers some of the key you have about how it will impact the food and beverage industry.
-
ArticleThe Great Plains debate: preventing Dust Bowl 2.0
After a recent trip to Nebraska, Joshua Minchin examines the case for conservation on the Great Plains and highlights why the Dust Bowl still looms large in the memory of many.
-
Article
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
-
ArticleUniversity of Nottingham innovators win sustainable food awards
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
-
ArticleHow the food industry can transform the national diet
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
-
ArticleAdapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
-
ArticleCould fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
-
ArticleHow to end hunger in the US? Work with us!
Diane Letson from US hunger relief charity Feeding America shares her belief that more can be done to deliver the huge volumes of wasted food in the US to hungry American mouths.
-
ArticleApplication Note Supplement – Issue 2 2023
Welcome to New Food's Issue 2 2023 Application Notes supplement!
-
ArticleWhat it takes to deliver our daily bread
Andrew Pyne, Chief Executive of the Federation of Bakers, explores the challenges currently facing the bakery industry.
-
ArticleMacadamia's magic moment: an on-trend nut for healthy new foods
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
-
ArticleMilling priorities in the next farm bill
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.
-
ArticleSustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
-
ArticleMeat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
-
ArticleCBD products: The importance of child-safety
Lifestyle Packaging’s Steve Brownett-Gale answers all the important questions surrounding child-resistant packaging for the CBD industry.
-
ArticlePotential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
-
ArticleThe food safety and human health timebomb
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.