Shane Holland, Vice Chair Elect of the board of trustees that runs Borough Market, takes us inside the world-famous food destination’s new food policy.
List view / Grid view
Did you know that not all pine nuts are edible? Here, Antonina Constantine explains how DNA-based techniques can prevent you from serving up a dodgy one.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
New Food hears from Papa John's and Chipotle Mexican Grill on their definition of food safety, and how the industry can begin to measure what is becoming an increasingly important term.
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
In his third column, Sepe Sehati paints a picture of how the Japanese health care is benefiting from a well-thought-out, joined-up regulatory approach to food as medicine.
The use of artificial sweeteners is prevalent throughout the food industry, but scientists remain unsure as to what effect these ingredients have on our gut microbiota and health.
As Liz Truss moves into 10 Downing Street, she’ll be handed the famous red box of important tasks and things to look at – it’s perhaps never been bigger or more urgent.
AFDO Executive Director Steven Mandernach explains how his organisation is enacting to change to make our food even safer.
Professor Chris Elliott reviews the trends identified in two of the FSA’s biannual surveys to assess the position of UK food security by numbers.
Weaknesses triggered by zoonotic disease and mycotoxins will be intensified due to the impacts of climate change, a move to plant-based and circular economies. Here, four experts explore the upcoming issues to be aware of and how we might forge a safe path forwards.
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.