Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
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Blog Series: Water Treatment for F&B Production
Optimising water treatment to add value for F&B production facilities by a focus on efficiency, water quality, sustainability and effective hygiene.
Nasty surprises may await following lockdown lifts
As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
How HelloFresh became carbon neutral
HelloFresh's Tilman Eichstaedt explains how the company offset 100 percent of its direct carbon emissions and became the first global carbon-neutral meal kit company.
The agri-tech conundrum – sustainable solutions or status quo?
The emergence of novel technologies to support the agriculture industry marks a critical junction in the history of land cultivation. Eve Gleeson explores...
Will sesame join the big eight US allergens?
With sesame allergies on the rise in the US, we may see the ingredient added to the list of major allergens which must be declared. Dr Susan Mayne of the FDA explains more...
The Brexit issues leaving a bitter taste
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
What is the difference between vegan and plant-based?
Louise Palmer-Masterton looks at the meaning behind vegan and plant-based and discusses whether there’s actually any difference between the two - and why it matters.
The importance of research to support food hypersensitive consumers
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
Islands to Highlands: What does 2021 hold for Scotch whisky?
New Food’s Joshua Minchin finds out how the Scotch whisky sector has fared over the past 12 months and how the sector may develop…
The Trade and Agriculture Commission report and what it might mean for us all
Professor Chris Elliott analyses the Commission’s recommendations and puts out a plea for the UK to get its own affairs in order before it begins seeking global export fame.
How to create creamier vegan ice cream
New production methods show great promise that the taste and texture of vegan ice cream can be further improved.
Creating healthy snacks and a healthier planet
This International Women’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
Setting the standards for seaweed analysis
With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
For the love of pizza
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
