Training future investigators for sustainable industry solutions
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
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Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
In this piece, Andrew Poles reveals key tips for food manufactures on cutting down the amount of food being wasted during the production process.
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
Food safety expert Anoek van der Wal discusses the role AI can play in offering more accurate monitoring, enhancing traceability in supply chains, improving efficiency, and product quality.
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
With the FSA backing Owen’s Law, Juliet Moran considers how mandating allergy information on UK restaurant menus could improve safety for those living with food hypersensitivity.
The food and beverage industry is evolving, but what trends will shape the sector in the next 12 months? Find out New Food’s trend predictions here…
Dr Lucy Wallace reflects on how the COP28 conference resulted in a landmark deal focusing on climate action but may have fallen short when it comes to transforming food systems.
With 8.5 million consumers taking part in Dry January this year, New Food's Grace Galler looks at the origins of the campaign and how the no/low alcohol market has shifted in recent years.
Sam Fulton delves into why Nomad Foods believes the benefits of frozen food need to be better understood in the fight against climate change.
Clive Black calls for a Minister of the Food System, as he claims that the current structure in the UK Government isn't working for food.
Bruker’s Dr Adrian Fiege explains what X-ray fluorescence (XRF) is used for in pet food design and production.
Unlock the Future of Vegan Collagen Production with Mass Spectrometry In this article we hear from Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, as they delve into the groundbreaking advantages of utilizing mass spectrometry in monitoring the fermentation process for…
Uncover the nuances of food safety with Nemis Technologies. From swift ATP insights to in-depth pathogen analysis, gain a comprehensive understanding for a safer food production environment.
How has the landscape of the pet food industry evolved in recent years? Kate Kehoe of FMCG Gurus delves into market trends, revealing emerging demands in the current pet retail landscape.