Catherine Clarke discusses the FSA's latest food allergy campaign and why it is so important, especially for young people, to make sure they have their voices heard by restaurants.
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Arun Chauhan and Esther Phillips outline the dangers cybercrime poses to the food industry and ask whether businesses are truly prepared for a criminal attack.
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
Dr Jennifer van de Ligt discusses the changing face of the food sector and what businesses can do to ensure they prosper during and after the pandemic.
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
Achieving effective, speedy and accurate results hasn’t always been an easy feat when it comes to cleaning mechanical equipment…until now.
Adulterated honey is a major threat to the industry, which is why companies like Intertek are employing powerful testing capabilities to detect chemical modifications to combat honey launderers.
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.
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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.
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.