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In today’s world of data and digital transformation, the food industry must harness the value from these new tools. It is also important to avoid ‘mistakes’ by making the wrong investments. bioMérieux’s suite of innovative solutions for augmented diagnostics includes the specialisation in digitalising EMP. Here are a few key…
Issue 4 2023 of New Food is out now – download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
ENAVRA addresses plastic utensil pollution with biodegradable alternatives made from avocado seeds, promoting sustainability and reducing environmental impact.
Panelists from Food Integrity Global’s Diversity session come together discuss the need for greater attention to diversity and inclusion in the food sector, highlighting disparities and recommending measures to enhance workplace equity and inclusivity.
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
Philip Saneski shares his key takeaways from the “Plugging the gaps” session at Food Integrity Global, advising the hospitality sector how to attract and retain staff.
John Smout reveals how Nofence's virtual fencing technology empowers farmers with GPS collars, improving livestock management, soil health, and animal welfare.
Professor Chris Elliott talks through discussions had at Food Integrity Global and highlights improved food fraud detection, Brexit's impact, climate change challenges, and the need for innovation in the sector.
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities and unveiling their visions for the sector.
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
Professor Chris Elliott explains why he thinks the geopolitical landscape might drastically alter the current food system.
Dr Clive Black explains his stance on the British Monetary Policy Committee and discusses inflation's impact on food and society including lessons learned, challenges faced, and future imperatives.
After Rishi Sunak rowed back on several climate commitments, Raphael Podselver from ProVeg International, a co-host of Food4Climate at COP28, examines the implications of this decision and what it means for the food industry.
To mark Sober October, David Orren, CEO and Founder of GABA Labs speaks to New Food about how SENTIA GABA Spirits give adult consumers the “positive feeling” of drinking without the alcohol.
It feels like the security of our planet and its resources is slipping from our grasp, focusing global efforts on improvements to sustainable production. But how is this shift affecting food safety? We asked the experts…
