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.
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Articles
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.
Food Safety In-Depth Focus – April 2020
Our latest In-Depth Focus on food safety explores safety in the face of a pandemic and whistleblowing in confidence.
New Food Issue 2 2020
Issue 2 2020 of New Food is available to read online, featuring stories on food safety, ingredients, seafood and much more...
Friend or foe: unwrapping the plastic packaging debate
Despite a public outcry following Blue Planet 2 in 2017, single-use plastic is still ubiquitous in the UK. It is almost impossible to avoid, whether for food, healthcare or endless online deliveries. But is plastic as bad as we think? Anna Proffitt explains the importance of full disclosure to tackle…
Heavy metals and cannabis
The challenges of measuring heavy metals in cannabis and cannabis-infused products.
Food fraud – an evolving crime with profit at its heart
Despite advances in legislation, regulation, technologies and transparency, food fraud continues to threaten both lives and livelihoods. Here, Arun Chauhan examines this evolving crime and suggests measures for strengthening consumer trust.
Consumers’ attitudes and behaviour driven by risk avoidance in 2020
Fast-moving consumer goods (FMCG) have seen a change in demand due to COVID-19 and Mike Hughes, Research and Insights Director at FMCG Gurus, explains why consumers will favour products with low levels of risk in 2020.
