Meating 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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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.
AI advancements promise to revolutionise food services, but success relies on sophisticated conversational abilities and personalised strategies, Gopi Polavarapu discusses.
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.
Brian Ronholm and Roberta Wagner explain the reaction to the recent FDA restructuring and suggest where improvement still needs to be made.
19 December 2023 | By
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?
Joanna Trewern takes you inside COP28 and asks whether, despite all the talk, food really made it onto the menu in Dubai.
Elise Malandain discusses shifting pet parenting trends and the need for sustainable nutrition, and digital advancements, reflecting a deep bond between pets and owners.
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.
Michael Victor reveals the ways in which COP28 prioritised food and agriculture, highlighting crucial links between climate change, farming, and the need for nuanced solutions.
Uncover the secrets of chemical analysis in the food industry. Download our eBook now to stay ahead of regulations, enhance operational efficiency, and ensure the integrity of your products.
Chair of Food Standards Scotland Heather Kelman sits down with New Food to discuss the regulator’s food safety priorities, including tackling crime, staff shortages and import controls for safer food practices.
Embark on a journey into the future of food safety. Join the collaboration between Imperial College London's Dr. Gerald Larrouy-Maumus and Bruker Microbiology's Matteo Viganò, unveiling groundbreaking methodologies.
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
Dr Johnny Drain bites into the bittersweet truth about chocolate, noting ethics, sustainability, and a cocoa-free future to address challenges.