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New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
Bee expert, Dr Peter Awram, outlines the benefits of magnetic resonance testing in the fight against honey fraud.
How can antimicrobial packaging benefit food safety and the environment? Clelia Covino, PhD student, explains the inner workings and advantages...
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
As the COVID-19 pandemic continues to spread, Kelly Jackson from the Nationwide Food Law Group explains that federal food assistance programmes are receiving judicial protection from administration cuts.
Despite recognised obstacles, traceability could improve both the profitability and sustainability of the seafood industry – but implementation must be industry-wide in order to be effective, writes François Mosnier, Financial Research Analyst at Planet Tracker.
Vicky Bond of the Humane League UK calls for the end of intense poultry farming - and factory farming as a whole - in an effort to stop antibiotic resistance.
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
New Food hosts a roundtable with three food-grade lubricant leaders to learn more about this vital product.
Professor Chris Elliott discusses the impact that the revaluation of MRL thresholds for antibiotics within food could have on the livestock sector.
Environmental health and safety expert, Kirstie Jones warns that 'hinching', coupled with the pandemic's influence could mean consumers are employing dangerous cleaning techniques.
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
In an interview with New Food’s Editor, Wallace Harvey from Sartorius explains the importance of sample preparation in cannabis testing and the work it is doing to help develop standardisation across the board.
