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Despite advances in legislation, regulation, technologies and transparency, food fraud continues to threaten both lives and livelihoods. Here, Arun Chauhan examines this evolving crime and suggests measures for strengthening consumer trust.
Fast-moving consumer goods (FMCG) have seen a change in demand due to COVID-19 and Mike Hughes, Research and Insights Director at FMCG Gurus, explains why consumers will favour products with low levels of risk in 2020.
New Food hears how smart product data management (PIM) can support new profits in the grocery sector.
In this first ever edition of Chris’ Corner, Professor Chris Elliott, ponders over how COVID-19 began and stresses the importance of basic hygiene and a global review on food safety.
Siddhi Mehta, founder of the Swiss patisserie, Rhythm 108, outlines the actions it is taking during the pandemic to survive as a business.
Cannabis expert, Camille Gourdet outlines the different US state regulations of edibles.
As antibiotic usage drops, the National Pork Board is monitoring a once-mighty bacterial swine disease now sparsely recorded in the US. Here, Tyler A. McNeil explores the infection’s wrath, halt, rebound and future.
FDF’s Director of Membership and Commercial Engagement and incident lead on COVID-19 describes the impact coronavirus has had on food and beverage manufacturers and how FDF has been managing and offering support during the crisis.
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
Five experts from leading food and beverage companies share their lessons and solutions in the fight against coronavirus...
After widespread panic buying and frozen food stockpiling, demand for meat products has shifted. Here, Nick Allen, CEO of the British Meat Processors Association (BMPA), details the implications for the meat and livestock industries.
Reflecting on consumer behaviour and trends during the current COVID-19 crisis, Mike Hughes, Research and Insights Director at FMCG Gurus, suggests that what food brands do now might influence their popularity in the future.
Josh Holt, Founder of artisan, ethical coffee roaster Coffee Story, prides his company on bridging the gap between growers and consumers. Here, he tells New Food more about the start-ups endeavours.
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, outlines Action on Salt's response to Public Health England's proposed (and fifth wave) 2023 salt reduction targets.
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
