List view / Grid view
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
20 March 2017 | By Vladislava Zapryanova | Managing Director | Lucrima
New Food asked Lucrima for an insight into why a comprehensive understanding of the current FSMA regulations is so important...
15 March 2017 | By Roy Manuell | Digital Editor
Disney's new children's 100% fruit confectionery range is a model for how to successfully reduce sugar while maintaining a quality of taste to keep kids coming back...
What role might technologies such as block chain play in ensuring food safety and tackling food fraud? How might the food industry utilise new tech to reassure consumers that it can be trusted?
13 March 2017 | By Marie Haga | The Crop Trust
New Food speaks exclusively to Marie Haga from The Crop Trust to discuss the sheer scale of the global food security challenge we face...
6 March 2017 | By Nikki Gilliland | Econsultancy
With personalisation an ever-increasing phenomenon, Econsultancy takes a look at what effect personalised packaging is having on the consumer...
1 March 2017 | By New Food
New Food's Health Ingredients Month comes to a close and we look back at precisely what we learned about trends, challenges and innovation...
27 February 2017 | By Roy Manuell | Digital Editor
Why is British agriculture challenged by Brexit? Why were the EU's CAP subsidies considered unfair for British farmers? How can the industry tackle this?
27 February 2017 | By Mike Koeris | Founder at Sample6, BiotechStart.org
With the FDA's new FSMA food safety regulations defining modern practice, here are five questions you must ask yourself before considering yourself compliant...
24 February 2017 | By Roy Manuell | Digital Editor
New Food brings you a 21st Century update on developments and improvements in food safety...
23 February 2017 | By Hochschule Rhein-Waal
While 3D printing technology is normally associated with synthetic materials, a new trend in additive manufacturing is emerging - 3D food printing.
22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg
It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...
21 February 2017 | By New Food
Consumers are looking more and more to fermented foods according to online search results...
17 February 2017 | By Roy Manuell | Digital Editor
Most US consumers have no idea about the true motive behind the sell-by-date on their food labels says the Washington Post in an article published today...
Read the free-to-view digital version of the latest issue of New Food...
