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The plastic packaging financial time-bomb is waiting to explode, according to Dom de Ville. The Sancroft Senior Consultant takes a look at the potential impacts and offers advice as to how UK food and beverage industries should respond.
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
Dr David Acheson, MD, President and CEO of TAG, offers revisions to his January predictions and suggests which paths the US and global food industries might follow in 2020 and beyond.
New Food’s Editor interviews two lawyers from Squire Patton Boggs on the changes occurring in the food industry, the possible consequences of good intentions, and some of the measures that can help protect your business now and moving forwards.
Lord Deben discusses his thoughts on the future of the UK’s food system, looking at consumer expectations; trade deals; transparency and climate change.
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
The Commission has published a set of Questions and Answers (Q&A) designed to provide further detail about the measures it has introduced to support the agricultural and food sectors throughout the coronavirus (COVID-19) crisis.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
New Food discovers how the food and beverage market changed over the last year.
With the deadline for novel food authorisation on the horizon for UK CBD companies, Shomi Malik, Development Director at The Association for the Cannabinoid Industry (ACI), outlines the steps that must be taken to ensure dossiers meet the required standards.
In April 2020, FMCG Gurus surveyed consumers across 18 countries about how coronavirus was influencing their food attitudes and behaviours. Here, Mike Hughes gives an overview.
Professor Chris Elliott points out the herd of elephants in the room that have appeared since the coronavirus pandemic.
Tech nonprofit Food Rescue Hero is using its 10,000-strong network of volunteer drivers to deliver emergency food to those in the US impacted by the coronavirus pandemic. Here, CEO and Co-Founder Leah Lizarondo gives an overview of the organisation’s relief contributions.
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
