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Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
New Food hosted a roundtable with some of the leading experts within food-grade lubricants to gather some key facts around this essential product.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
New Food hears about rapid veterinary microbiology and the production of autogenous vaccines for poultry, cattle and pigs.
New Food's Bethan Grylls interviews Kaycha Labs’ Stephen Goldman on what federal legalisation of cannabis in the US would mean for the industry.
Chiara Dall’Asta, food chemistry professor at the University of Parma, debates the use of C-13 internal standards in mycotoxins analysis.
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
The alcohol sector looks to be the biggest winner from the Autumn 2021 Budget, though scratch beneath the surface and it seems like not all corners of the industry will benefit from the proposed policies.
Our most recent ingredients In-depth Focus features commentary from Mars Wrigley on the mint supply chain and explores the future of pet food.
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
New Food's Editor Bethan Grylls explores how the pandemic has influenced consumer purchasing behaviour and the new opportunities that have come as a result.
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
