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Articles
Will the Suez Canal Crisis drive more food fraud?
Professor Chris Elliott explains why ongoing unrest in the Middle East could impact food security and prices on faraway shores…
Smoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
JBS CEO highlights hunger as top priority for Brazil’s G20 Presidency
Gilberto Tomazoni, JBS’ CEO, emphasises overcoming trade barriers to address hunger, boost productivity, and promote sustainability globally.
Navigating the climate crisis: The journey towards decarbonisation
As businesses increasingly acknowledge their role in mitigating climate change, Tetra Pak’s Vice President Climate & Biodiversity, Gilles Tisserand, shares his thoughts on how companies can accelerate their decarbonisation efforts.
Mastering allergen management: A guide for food businesses
Zoe Richards, Business Solutions Director at Trustwell, emphasises the crucial role of effective allergen management in the food industry.
The Food Integrity Global Post-Event Report
The Food Integrity Global Post-Event Report brings you all the important analysis and highlights from New Food's flagship event.
Is the plant-based bubble bursting?
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
Net zero: A half full or half empty promise in the beverage industry?
With the beverage industry contributing four percent of global CO2 emissions, how can companies adapt with green initiatives and genuine commitment essential amid evolving regulations? Colin Rodgers investigates.
From roundtable to reality: LGBTQIA+ inclusion in food safety
Industry leaders explore challenges and strides in LGBTQIA+ representation in the food safety sector and address how to foster a working environment where employees feel safe expressing their identities.
Training future investigators for sustainable industry solutions
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
How manufactures can reduce food waste during food production
In this piece, Andrew Poles reveals key tips for food manufactures on cutting down the amount of food being wasted during the production process.
Eating smart: Innovating food for health, flavour and the planet
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
Harnessing data and AI to improve food quality and safety
Food safety expert Anoek van der Wal discusses the role AI can play in offering more accurate monitoring, enhancing traceability in supply chains, improving efficiency, and product quality.
Stepping up to the plate: Leigh Keith
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
What could Owen’s Law mean for the food industry?
With the FSA backing Owen’s Law, Juliet Moran considers how mandating allergy information on UK restaurant menus could improve safety for those living with food hypersensitivity.
