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Applications of blockchain technology in the food industry
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
How is the European Commission supporting the agricultural and food sectors?
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.
Leveraging R&D to perfect plant-based
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.
How is COVID-19 impacting the agri-food industry?
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.
UK food and beverage annual trends
New Food discovers how the food and beverage market changed over the last year.
Crunch time for UK CBD companies
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.
Evolving eating habits as a result of COVID-19
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.
Three huge problems with the Western world’s food system
Professor Chris Elliott points out the herd of elephants in the room that have appeared since the coronavirus pandemic.
Food recovery platform adapts to meet quarantine needs
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.
Ingredients In-Depth Focus – April 2020
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
Reducing food waste takes innovation and a change in mindset
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
How is Canada’s food industry coping with COVID-19?
Marc Fortin of the Retail Council of Canada explains how Canada's food systems are dealing with the coronavirus pandemic and his thoughts on the future.
Seafood In-Depth Focus – April 2020
Our latest In-Depth Focus on seafood explores marine biotoxins and women in seafood.
The benefits of Pulse Electric Fields
From chips to juices and dried products: New Food discovers how Pulsed Electric Fields (PEF) have been successfully and safely applied to a range of different products in the food and bioprocessing industries.
Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
