Understanding and addressing staff turnover in food and agriculture
Ricky Volpe analyses why staff turnover among the food and agriculture sectors is so high and suggests action the indsutry can take to improve it.
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Articles
The FDA Foods Coalition
Brian Ronholm and Roberta Wagner explain the reaction to the recent FDA restructuring and suggest where improvement still needs to be made.
The sisters shaking up the cheese industry
19 December 2023 | By
How has Extons gone from a small-loss making business which supplied local sandwich shops with grated cheese to a family company on course to turn over £100 million?
Was food really on the menu at the first ‘Food COP’?
Joanna Trewern takes you inside COP28 and asks whether, despite all the talk, food really made it onto the menu in Dubai.
Our responsibility to the future of pet care
Elise Malandain discusses shifting pet parenting trends and the need for sustainable nutrition, and digital advancements, reflecting a deep bond between pets and owners.
Chefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.
The meat of the matter: how livestock fared at COP28
Michael Victor reveals the ways in which COP28 prioritised food and agriculture, highlighting crucial links between climate change, farming, and the need for nuanced solutions.
eBook: Food and beverage chemical contaminant testing
Uncover the secrets of chemical analysis in the food industry. Download our eBook now to stay ahead of regulations, enhance operational efficiency, and ensure the integrity of your products.
Securing food safety: FSS on combating crime and staff shortages
Chair of Food Standards Scotland Heather Kelman sits down with New Food to discuss the regulator’s food safety priorities, including tackling crime, staff shortages and import controls for safer food practices.
MALDI Biotyper: the future of food quality and safety
Embark on a journey into the future of food safety. Join the collaboration between Imperial College London's Dr. Gerald Larrouy-Maumus and Bruker Microbiology's Matteo Viganò, unveiling groundbreaking methodologies.
The future of food lies in the hands of food science and technology
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
MALDI Biotyper: the future of food quality and safety
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
Our bitter-sweet tooth: The dark side of mass-produced chocolate
Dr Johnny Drain bites into the bittersweet truth about chocolate, noting ethics, sustainability, and a cocoa-free future to address challenges.
Food safety testing with probiotics
This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
Making raw chocolate mainstream
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
