Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
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Our latest Food Safety In-depth Focus discusses seaweed analysis and rice fraud.
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
Gin has traditionally been classed as a woman’s drink, but its recent resurgence proves its appeal has widened significantly. Here, one researcher reflects on the brands that are overlooking this change, perhaps to their detriment.
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Julie Pierce, FSA Director for Wales, Information and Science, responds to Prof Chris Elliott’s call to share what the government is doing to regulate the online food industry.
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
It’s difficult to know who should be next in line for the Covid vaccination. Here, Chris Elliott considers the case for food workers and highlights the ways in which China is managing outbreaks linked to frozen and imported food.
In the race to stay competitive, food producers are constantly working to adapt to changing market conditions.
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
Robin May, Chief Scientific Advisor at The Food Standards Agency (FSA), discusses DEFRA’s consultation into the regulation of genetic technologies and urges the public’s participation in the scheme.
Global food expert Marcos Fava Neves explains why Brazil is well-placed to become a key trading partner with the UK when it comes to providing sustainable and competitively priced food.