Why collaborative efforts are the key to driving sustainability
Tom Tanner from the Sustainable Restaurant Association highlights how simple it is to make positive changes when sectors work together, as he details some key achievements.
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Articles
Understanding the capabilities of your lab method
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
How consumer preferences influenced Old El Paso
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
What drives the food on our plates?
Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
Food Safety In-depth Focus – February 2021
Our latest Food Safety In-depth Focus discusses seaweed analysis and rice fraud.
Cannabidiol: a legal food ingredient for 2021?
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
Could AI ease food security fears?
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
Stop stereotyping gin!
Gin has traditionally been classed as a woman’s drink, but its recent resurgence proves its appeal has widened significantly. Here, one researcher reflects on the brands that are overlooking this change, perhaps to their detriment.
New Food Issue 1 2021
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
COVID-19 and its impact on the food system
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Taking on e-commerce food crime
Julie Pierce, FSA Director for Wales, Information and Science, responds to Prof Chris Elliott’s call to share what the government is doing to regulate the online food industry.
2021 food colour trends to watch out for…
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
