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Following two years of close collaboration between the Food Standards Agency and ACI, the initial list of permitted UK CBD products has been released. But there’s still more hurdles to come, and what does this mean for those that didn’t make the cut?
New Food's Bethan Grylls reports on the opening of the GFSI conference, where we learned about the changing nature of trust, which can never be taken for granted.
New Food's Joshua Minchin summarises the key points of the CGF's Managing Director Wai-Chan Chan as he opens GFSI 2022.
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
Following International Women's Day, GAIN asks why so many women around the world are malnourished and explores what can be done to turn the tide.
Food tech writer, Pramod Bandara, shares some recent developments in automation that have helped food companies tackle the challenges of recent years.
Carol Zweep, Consulting and Technical Service Manager for NSF, shares a glimpse of the results of an industry questionnaire aimed at gauging global feelings on key issues.
New Food examines the recent decision by the USDA to allow Cargill staff to perform some inspection tasks themselves and asks whether this will change the way we keep our food safe.
Love it or loathe it, sodium nitrate serves a valuable purpose in the food sector. Here, Shreeras Shetty puts this compound into perspective…
As Food Integrity 2022 kicks off (21-25 March), Professor Chris Elliott explores why the matter of global food integrity remains so important.
One in eight people in the US do not have access to nutritious food – but why, in 2022, does one of the richest countries still face food insecurity and who is to blame?
With National Groundwater Awareness Week and World Water Day both occurring this month, Dr David Acheson provides expert perspective on water issues facing the food industry, with a focus on the FDA's new proposed Ag water rule.
New research from food broker, Presence, has revealed five key trends driven by the health-conscious consumer movement, including gut health and an uptake in mushrooms. Find out about all five here.
Can you really prevent the dreaded hangover by eating greasy food after you drink? Food scientist Dr Fisher and the inventor of SOBAR, takes on this popular myth and provides some science-based recommendations on how you can drink smarter.
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
