Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
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Hannah Baugh, Nutrition Manager at Nestle UK&I, talks about the challenges faced by the plant-based protein industry: creating proteins that align government nutritional targets with consumer tastes.
The food industry is bracing itself for supply chain disruptions in the wheat and sunflower oil sectors as the war in Ukraine continues.
With Russia and Ukraine being two of Europe’s largest food producers, there are real fears that the invasion could worsen food insecurity around the world.
Professor Chris Elliott takes no pleasure in saying “I told you so”, after warning about the UK’s vulnerability when it comes to food security. But, out of the Ukraine crisis could come a reinvigorated food system…
Rising interest in sustainable diets has led many food businesses to consider how best to play their part in driving a dietary transition. Here, Joanna Trewern at WWF-UK relays the results of an initiative that encouraged consumers to make lasting changes to their eating habits.
John Rowley from NSF International highlights what changes to Chinese import regulations will mean for food exporters.
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Debates have arisen over the years as to whether or not there is a link between heavy metals and child development. Now, a new court case hopes to shed a light on this once and for all.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
Food writer Jacob Smith provides insight into the potential of genetic-based nutrition both for athletes and in a clinical setting.
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.