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.
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Articles
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.
Clearing the murky waters of rice fraud
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud.
Solving the obesity crisis
On World Obesity Day, Dr Renata Micha outlines the scale of the world’s obesity crisis, and explains why 2021 is a crucial year for authorities if they are to solve a growing crisis.
Poo-powered biofuel – Arla’s innovative sustainability efforts
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
Buttergate was years in the making
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Don’t be silent, speak up for food allergies
Catherine Clarke discusses the FSA's latest food allergy campaign and why it is so important, especially for young people, to make sure they have their voices heard by restaurants.
How ready is your food business for a cybercrime attack?
Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
