Does organic come with integrity as standard?
Ahead of his appearance at Food Integrity 2020, New Food speaks to Lee Holdstock of the Soil Association about how the organic food and drink systems operate…
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‘WWOOFing’ during COVID-19: A risk some US farmers won’t take
The World Wide Opportunities on Organic Farms (WWOOF) programme connects volunteers to work alongside farmers across the world, but COVID-19 social distancing and isolation has presented new challenges. Tyler A. McNeil investigates
Waste not, want not
New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
Is ‘organic’ the missing ingredient in food integrity?
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
Food sector regulation: preventing coronavirus 2.0
Rob Tymowski, Managing Director at Livingstone, provides a primer of the food industry’s regulatory agencies and related frameworks, and how their future of regulation could be essential in preventing another pandemic.
The benefits of non-perishables in a pandemic crisis
Companies across the world are having to create contingency plans and react to changes in demand as a result of the COVID-19 outbreak. Here, Tyler A. McNeil takes a look at the Kellogg Company's response to a soar in demand for non-perishable items.
Coffee, but not as you know it
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
COVID-19: should the food industry be concerned?
With advice from government bodies, industry consortia and workplace authorities looking to prevent further impact caused by the novel coronavirus pandemic, New Food’s Sam Mehmet reflects on the outbreak and its repercussions for the food and beverage sector.
The impacts of evolving consumer preference
FMCG Gurus’ Will Cowling takes a look at how consumers are changing their food and beverage shopping preferences, and discusses how this could impact the market.
The fight against Listeria in frozen food
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
An honest conversation on veganism with Heather Mills
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
Coronavirus panic-buying: industry implications
Reports of panic-buying have been heard all across the globe and supermarkets are seeing products selling faster than ever before. Here, Dr Sylvain Charlebois explains that the panic-buying could have knock-on effects for the entire global supply chain and perhaps even present some opportunity.
Protecting consumers with front of pack labelling
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, takes a look at how packaging labelling can have adverse effects on public health, and explores what industry should be doing in response.
Co-creating citrus flavours with virtual reality
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
Seven sustainability trends that should worry the food industry
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
