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With the transition period coming to an end in January 2021, many food manufacturers are still confused over what changes they will have to make to their labels. Here, New Food offers some clarity.
Kameron Norwood, Co-Founder of CBD brand, Half Day, answers New Food's questions in an insightful Q&A.
The impact of COVID-19 is shining a spotlight on the health and safety of employees in the food industry. According to Anna Overton from S&P Global Ratings, as stakeholders place increasing importance on such social factors, this could induce lasting change to how companies in the sector approach their workers’…
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
Most crude oils, both vegetable and animal, become contaminated during cultivation and transport. Modern refining processes are available, however, to prevent process contaminants forming, remove existing ones and preserve micronutrients.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
The Center for Food Safety’s Jaydee Hanson explains how he came to be Policy Director, and recounts some of the NGO’s past battles and its next focus.
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
A look at SGS’s Competence Centre for Molecular Biology in Lisbon.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
With Brexit on the horizon, Professor Chris Elliott questions the resilience of the UK’s food supply.
