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As new challenges shake the foundations of our global supply chain, New Food interviews Bimbo QSR's Vice President of Global Quality Systems around how to best prepare for uncertainty and the role technology will play.
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
Guidelines for the validation of identifications of taxonomically defined species using MALDI-TOF MS in such laboratories have been published in Germany. Here, Jörg Rau outlines the basics of what you need to know.
A beacon of good practice, the Mexican papaya industry took criticism on the chin and faced its shortcomings with honesty and transparency. The result is a robust well-informed system that aims to provide safe fruits to millions of consumers. Emily Griep advises fellow industry sectors to take note.
With consumers becoming increasingly aware of their food’s field-to-fork journey, David Carvalho, CEO of Veracruz Almonds, explains how the latest agritech innovations can help boost traceability and transparency of the whole food production process.
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
Are you aware that the world’s phosphorus cycle is one such issue that’s wreaking far-reaching havoc? Professor Bryan Spears at the UK Centre for Ecology & Hydrology explains what the food industry can do to help.
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
Sajad Mahmood, CEO of the food poverty charity, Charity Right, gives his take on some of the current popular solutions for solving food insecurity.
With droughts predicted to become increasingly severe and frequent, how can the wine industry adapt to these changing conditions? Nenad Trifunovic reflects on the challenges the wine industry is facing.
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
Colleagues from SMART DiSTAP in Singapore share how their non-invasive plant health monitoring technology can be used to improve crop yields to help combat global food insecurity.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
