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Professor Chris Elliott reveals a long-awaited resource that could tip the balance in the UK’s ongoing battle against food fraud, and this time thousands of small businesses stand to benefit.
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’.
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.
With ears to the ground, Professor Chris Elliott reveals some concerning reports of major international food safety breaches; giving credence to his despondent forecasts.
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.
Passionate advocate for sustainability and equitable nutrition for all, Lise Colyer, Exec Director, OmniAction, educates us on the missing lynchpin of system improvement.
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...
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.
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.
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.
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…
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.
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.
Professor Chris Elliott warns that the UK's national food security is at breaking point - will we heed history’s lessons or face crisis?
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.
