Meat In-Depth Focus – June 2020
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
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Articles
Application Notes – June 2020
At New Food we believe it is our responsibility to keep readers up to date with the latest developments in food and drink, but never more so than now. In the current, unsettled climate, we will always keep you informed of the latest news, analysis and research from around the…
Racial disparities in the UK’s health system
In light of the knowledge that BAME individuals are more likely to catch coronavirus, Sheena Bhageerutty highlights the racial injustices in the food and health system and examines the nation's response to the pandemic.
Ingredients In-Depth Focus – June 2020
Our latest In-Depth Focus on Ingredients explores natual alternatives and new approaches to successful research collaborations.
Food Safety In-Depth Focus – June 2020
Our latest In-Depth Focus on Food Safety explores the safety of pressure homogenisation, allergen and pesticide testing and why collaboration across the entire food industry is essential.
Time is running out for Britian’s meat sector, warns BMPA
In 2021, the way in which the UK trades with the EU is going to change significantly, but Government is yet to secure a plan. Here, the BMPA outlines its concerns and what is needed.
New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
Innovations in the quest for sustainable seafood
Jackie Bowen talks sustainable fishing and the innovations which could hold the answer to environmentally-friendly seafood.
A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
Soil technologies
In issue #2 of Talking Crop, Gideon Ashworth explores the relationship between technology selection, soil and crop quality.
Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
Food manufacture 4.0 – automation and robotics at the service of food manufacturing
Andrea Paoli, Head of Food Manufacturing, Robotics and Automation at the National Centre for Food Manufacturing, University of Lincoln, explores how a systematic use of automation and robotic systems could facilitate a major advancement in food manufacturing efficiency during times of unsustainable economic pressures.
Do you really need meat to build muscle?
Vivo Life's nutritionist, Charlotte Cliffe, explains the science behind building muscle on an entirely vegan diet.
Human milk oligosaccharides during pregnancy
Dr. Evelyn Jantscher-Krenn is a well-known researcher and specialist in the field of human milk oligosaccharides, glycobiology, pregnancy and placenta.
Dairy’s possible renaissance
With the coronavirus pandemic having prompted a digital era of home-cooking and online food shopping, Dr Sylvain Charlebois suggests that the dairy sector has the opportunity to reintroduce itself into people's lives.
