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Against the backdrop of World Chocolate Day, this instalment of Ingredients for Change explores the current climate and challenges facing the cocoa industry and whether it’s time to rethink the traditional chocolate production model. New Food spoke with Ahrum Pak to learn how her startup aims to break the mould.
Dr Saskia Van Ruth, University College Dublin, explains how supply chain disruptions and economic pressures are fueling a rise in food fraud worldwide. Recent cases highlight the urgent need for coordinated prevention efforts, such as the European Food Fraud Community of Practice (EFF-CoP), to protect public health and ensure food…
Discover how top experts are addressing the invisible threats of allergens and pathogens in food manufacturing. This comprehensive report covers regulatory updates, innovative testing methods, and practical strategies to protect your products and consumers.
As consumer expectations evolve, Tate & Lyle reveal to New Food why preserving mouthfeel through product reformulation is essential for delivering affordable indulgence.
Professor Chris Elliott highlights new innovations and new approaches that are joining the dots for a united food-safe future.
Glucagon-like peptide-1 (GLP-1) supplements stole the spotlight at Vitafoods Europe 2025 in vibrant Barcelona (20-22 May). The undeniable impact of GLP-1 agonists on global health and nutrition left no seat unclaimed, as the only appetite left unsuppressed was for clarity on how the drug will shape the nutraceuticals industry.
There is no time to waste in turning the tide on the UK’s failing food system, as Dr Clive Black, former Head of Food Policy at the NFU, asserts in his ongoing call for a Minister for the Food System.
For the food and drink manufacturing sector, managing pest issues is a fundamental pillar in supporting robust operational practices. Here, John Stewart at Pelsis Group reveals how digitalisation can enhance traditional pest control measures for more timely and precise intervention when it’s needed.
Professor Chris Elliott reveals a long-awaited resource that could tip the balance in the UK’s ongoing battle against food fraud, and this time thousands of small businesses stand to benefit.
Ruth Davison from Our Carbon speaks with the Co-founder and CEO of the ethical platform Different Kind, Liz Warner, about why they are the ‘rebels of retail’.
We’ve all heard the warnings about ultra-processed foods, but following findings from a major international study, Louise Monaghan can keep quiet no longer.
With ears to the ground, Professor Chris Elliott reveals some concerning reports of major international food safety breaches; giving credence to his despondent forecasts.
On World Hunger Day, this instalment of Ingredients for Change champions the simple yet groundbreaking strategy for feeding school children daily, as part of durable public infrastructure. New Food spoke with Wairimu Nyandia to learn how a social enterprise in Kenya has transformed lives.
Passionate advocate for sustainability and equitable nutrition for all, Lise Colyer, Exec Director, OmniAction, educates us on the missing lynchpin of system improvement.
No man is an island – and no island is either. Our global food system needs urgent help. Transforming food systems to build climate resilience is no longer optional: it’s vital. Hilton Foods’ Tom Maidment believes the tools must be data-driven, holistic and uniquely tailored to individual farms...
