Susan Brownlow reflects on the persistent problem of foodborne contamination across the globe and current best practice for addressing it.
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Following the UN Food Systems Summit in September 2021, Erica Sheward, Director, Global Food Safety Initiative at The Consumer Goods Forum, discusses ways we can help ensure safe food for everyone and highlights key takeaways from the conference.
The owner of Yeo Valley Tim Mead provides some straight talk on the promise, principles and practicalities of organic farming.
Chris Elliott recaps the biggest risks currently facing the food and drink sector, including organised crime, shortages and authenticity, and calls for more discussion around solutions.
Dr Rudaba Khondker from the Global Alliance for Improved Nutrition (GAIN) speaks about recent industry and regulatory progress in promoting the Iodized Salt Act, helping to combat vitamin deficiencies and improve health in Bangladesh.
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
Wildfires can be catastrophic for any crop, but the damage done to grapes might not reveal itself until it’s too late. Richard Jack and Dr Rob O’Brien explain how labs are helping vineyards ward off the effects of wildfires.
On the back of a fascinating webinar presented by Amanda Scott, SUEZ has provided a crucial guide to food and beverage manufacturers to get more out of the water they use and continue to drive sustainability efforts.
Professor Robin May, Chief Scientific Adviser at the Food Standards Agency (FSA), addresses the Government’s recent announcement on the future of gene editing in food.
Professor Chris Elliott raises alarming concerns with some scientific literature and asks New Food’s readers – can we always believe what we read in a journal?
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
Jörg Konetzki from Mérieux NutriSciences outlines the current cannabinoid climate, including legality in Europe and some noteworthy aspects of analytics.
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
Ulrich Adam, Director General of spiritsEUROPE, explains why the EU-US trade spat was so damaging for the spirits industry, and outlines what needs to be done to reform global trade and prevent a similar episode from happening again.