Stepping up to the plate: Antonia Braun
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities and unveiling their visions for the sector.
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Articles
Team GB’s new player in protein
Zoë Ellis discusses Danone's launch of GetPRO and how its high-protein product offerings have allowed it to become the Official Yoghurt Partner of Team GB for the Paris Olympics 2024.
Waste not, want not: Rethinking food waste
Addressing the global issue of food waste, Mathilde Chatin explores innovative solutions, from consumer awareness and donations to repurposing waste for animal feed and bio-fertilisers.
Successfully digitalise your environmental monitoring programme
In today’s world of data and digital transformation, the food industry must harness the value from these new tools. It is also important to avoid ‘mistakes’ by making the wrong investments. bioMérieux’s suite of innovative solutions for augmented diagnostics includes the specialisation in digitalising EMP. Here are a few key…
New Food Issue 4 2023
Issue 4 2023 of New Food is out now – download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
Utilising avocado seeds to combat plastic utensil pollution
ENAVRA addresses plastic utensil pollution with biodegradable alternatives made from avocado seeds, promoting sustainability and reducing environmental impact.
Industry wake-up call: Prioritising equality, diversity, and inclusion
Panelists from Food Integrity Global’s Diversity session come together discuss the need for greater attention to diversity and inclusion in the food sector, highlighting disparities and recommending measures to enhance workplace equity and inclusivity.
Women’s health: Beyond the basics with Kerry
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
Six ways to address the labor shortfall in hospitality
Philip Saneski shares his key takeaways from the “Plugging the gaps” session at Food Integrity Global, advising the hospitality sector how to attract and retain staff.
An invisible solution to livestock fencing challenges
John Smout reveals how Nofence's virtual fencing technology empowers farmers with GPS collars, improving livestock management, soil health, and animal welfare.
Food fraud: An update direct from the horse’s mouth
Professor Chris Elliott talks through discussions had at Food Integrity Global and highlights improved food fraud detection, Brexit's impact, climate change challenges, and the need for innovation in the sector.
Stepping up to the plate: Joanna Trewern
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities and unveiling their visions for the sector.
What is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
The world order of food is changing… and changing fast
Professor Chris Elliott explains why he thinks the geopolitical landscape might drastically alter the current food system.
The MPC’s inflation balancing act: challenges and critiques
Dr Clive Black explains his stance on the British Monetary Policy Committee and discusses inflation's impact on food and society including lessons learned, challenges faced, and future imperatives.
