Intellectual property: A key ingredient to plant based success?
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
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Articles
More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
The Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
Harnessing ‘non-destructive testing’ to fight food waste
Philip Simpson, Commercial Director at ReFood, discusses the value of non-destructive testing technologies and how they can be harnessed by food manufacturing businesses to reduce avoidable food waste.
Climate-friendly caffeine: sustainably sourcing Selecta coffee
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
The world of food security according to ChatGPT
Professor Chris Elliott discusses why he thinks AI models will have a "hugely important and positive impact" on the future of the world’s food supply system.
How is FSS taming the perfect storm?
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
Mushroom on the shelves for functional fungi?
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Can The Craft Beer Co win a legal trade mark battle against M&S?
Dale Carter, Trade Mark Partner at Reddie & Grose, uses his trade mark expertise to assess whether accusations that Marks and Spencer has "ripped off" the Craft Beer Co hold weight.
Veganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
Aleph Farms launches new cultivated meat product
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
A TRIP down CBD lane
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
Laboratory challenges with new method implementation
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
Bringing Australia’s unique food offering to the UK
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
