All Article articles – Page 4
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ArticleRebels of a different kind: the sustainable baking movement behind Step and Stone
Ruth Davison from Our Carbon speaks with the Co-founder and CEO of the ethical platform Different Kind, Liz Warner, about why they are the ‘rebels of retail’.
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ArticleUltra-processed foods are harming our health — and they’re still being sold
We’ve all heard the warnings about ultra-processed foods, but following findings from a major international study, Louise Monaghan can keep quiet no longer.
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When predictions start to become a grim reality, food-fraud style
With ears to the ground, Professor Chris Elliott reveals some concerning reports of major international food safety breaches; giving credence to his despondent forecasts.
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ArticleFood4Education’s scalable hunger relief solution transforming African classrooms
On World Hunger Day, this instalment of Ingredients for Change champions the simple yet groundbreaking strategy for feeding school children daily, as part of durable public infrastructure. New Food spoke with Wairimu Nyandia to learn how a social enterprise in Kenya has transformed lives.
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ArticleIt takes an education in systems thinking to mend a broken system
Passionate advocate for sustainability and equitable nutrition for all, Lise Colyer, Exec Director, OmniAction, educates us on the missing lynchpin of system improvement.
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ArticleResilience by design: transforming food systems for tomorrow
No man is an island – and no island is either. Our global food system needs urgent help. Transforming food systems to build climate resilience is no longer optional: it’s vital. Hilton Foods’ Tom Maidment believes the tools must be data-driven, holistic and uniquely tailored to individual farms…
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The US-UK trade deal versus UK food standards: compromises or kept promises?
Should we be pleased with the outcome of last week’s transatlantic trade negotiations? Chris Elliott gives his take on the landmark trade deal that is tiptoeing where many feared to tread.
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ArticlePortion control is the answer to the food industry’s energy challenge
The food industry’s move towards more sustainable manufacturing techniques alongside ongoing investment into power-hungry assets is placing increasing strain on the sector’s energy supply. David Bean, Business Development Group Manager at Mitsubishi Electric Automation Systems Division, says the answer lies in developing greater flexibility behind the meter.
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ArticleUltra-processed foods: what everyone’s missing
Health activist Steve Bennett unites the puzzle pieces to reveal why ultra-processed foods are so damaging to health. Suggesting sensible steps for manufacturers and consumers alike, he relates how we can regain control of our diets and live healthier lives.
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ArticleFood security in the Trump era: risks and opportunities
We are living in VUCA times – a phrase that describes the volatile, uncertain, complex and ambiguous nature of today’s world. Here, Mark Driscoll reflects on the perilous challenges presented by President Trump on global food security due to policy shifts affecting trade, community feeding programmes, international aid, agriculture and ...
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ArticleThe next mile: breaking barriers in food safety
Despite decades of innovation in science and technology, food safety outcomes remain stagnant. Dr. Darin Detwiler calls for a shift not in tools, but in belief—the kind of belief that breaks barriers and redefines what’s possible.
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ArticleFANtastic alliances: Building a united front against food fraud
Celebrating 10 years of impact, the Food Authenticity Network (FAN) continues to strengthen global food fraud resilience. Now a key partner in the Horizon Europe EFF-CoP project, FAN is helping shape a collaborative future for food authenticity through innovation, community and knowledge exchange.
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Time to stockpile the tins of spam
Professor Chris Elliott warns that the UK's national food security is at breaking point - will we heed history’s lessons or face crisis?
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ArticlePutting life-saving adrenaline within reach: Kitt Medical’s allergy response mission
For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
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ArticleGrocery stores: where energy efficiency is the real checkout line
Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
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Welcome to the rogue traders paradise
Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
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ArticleThe unexpected mile: why preparation, not panic, protects lives
When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long ...
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ArticleDr Clive Black: time for DEFRA's disbandment
In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
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ArticleThe impact of Trump’s tariffs and recent FDA cuts on food safety and security: experts react
Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food ...
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ArticleFSA full steam ahead: the push for approval on new alternative proteins
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.