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Articles
What long-term impacts will COVID-19 have on food brand perceptions?
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.
Bridging the gap between coffee grower and coffee drinker
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.
Doing nothing is not an option: Action on Salt responds to PHE targets
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.
Doing the right thing – and benefitting the business
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
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…
‘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.
