Lab-grown meat’s commercial future
New Food interviews the CEO of Matrix Meats to find out why Singapore is so ahead in the lab-grown meat game and how long it will take others to catch up…
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Articles
One step closer to a store or restaurant near you: cultured meat regulation
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
Is the next melamine scandal looming?
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
We need standardisation on eco-labelling
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
Foreign material management and identification
Here, Fabien Robert highlights the importance of key foreign material management principles and introduces fast and effective tools to support root cause investigation.
Heading off safety risks with AI
Coca-Cola’s Chief Quality, Safety and Environment (QSE) Officer, Zoltan Syposs, highlights technology that could revolutionise the way manufacturers manage food safety risks.
The past, present and future of cheese
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
UK attitudes towards healthy and sustainable diets
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Love Food Give Food: Action Against Hunger making a difference
Action Against Hunger marketing executive director Jean-Michel Grand shares insight into how the hospitality industry is helping to tackle the hunger crisis through its Love Food Give Food campaign and discusses some ongoing challenges.
Seven questions around sustainable dairy
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
Game-changing solutions for dairy
Director General of the International Dairy Federation Caroline Emond, discusses the UN Food Systems Summit and explores how school milk programmes play their part towards a sustainable future.
The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
