Where are we with ‘forever chemicals’?
Regulatory measures are welcomed progress as concerns over PFAS in the global food chain increase in Europe.
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Articles
Food safety – climate change, contamination, DNA-based techniques and allergens
In this edition of our Food Safety In-depth Focus, we hear from Papa John's and Chipotle on food safety culture, plus a roundtable of experts gather to discuss how we might curb one of the industry's most dangerous threats.
Bioactives: Redefining healthy ageing with food
Dr Catherine Kwik-Uribe, Vice President, Scientific & Regulatory Affairs and Scientific Research from Mars Edge shares the initial findings of an in-depth study into our ageing global population; highlighting key takeaways regarding the health benefits of bioactives in our diet.
What is high moisture extrusion and why everyone in plant-based should be talking about it
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
Brewing & Beverages – producing and climate change challenges
In New Food's latest Brewing & Beverage In-depth Focus we speak to James Howat of the Black Project and hear from wine expert Nenad Trifunovic of Wine&More.
The virus battle
Inês Santos explains how one can improve target quantification in testing for norovirus and hepatitis A with digital PCR.
Reservation fraud – it’s a thing
Reservation fraud is a growing concern for restaurants and patrons alike. Here, the founder and CEO of identity intelligence company Deduce, Ari Jacoby, provides insight into this emerging deception.
Recycling should be last resort for managing packaging waste
Josephine Liang, CEO of the reusable lunchbox scheme CauliBox, asserts that recycling won’t solve our sustainability problems.
Ingredients – protein and fruit
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
The hunt for more sustainable agriculture
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
Can healthy food help save the NHS?
In his second column, Sepe Sehati discusses the UK's relationship with food and how well-thought-out government initiatives coupled with a change of mindset and lifestyle could help create a healthier Britain and save the dying NHS.
New Food Issue 4 2022
With the Food Safety Conference 2022 fast approaching, Issue 4 2022 of New Food takes stock of current and emerging food safety concerns with an especially sizeable food safety In-depth Focus, including expert insight from 14 professionals. Plus, coverage of food inflation, sustainability, future foods and so much more!
Carbon standard to bring opportunities to regenerative food production
The food and agriculture industries have an appetite for reducing carbon emissions, with many businesses setting their own goals to meet Net Zero. Filippo Guerrini from regenagri explains the critical role a ‘carbon standard’ can have in successfully reducing carbon emissions across the entire food supply chain.
How can we solve water scarcity?
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
