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With Veganuary in full swing, and a record two million people pledged to take part, restaurants around the world are joining in on the vegan movement with plenty of new launches, but is it too good to be true?
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
The New Food editorial team deliver the week's top food and beverage headlines in just one minute.
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
As you tuck into your Thanksgiving turkey or maybe even some leftovers with the football, here’s three food stories you might have missed this Thanksgiving.
Everyone should have a right to nutritious food. We hear from Young Food Ambassadors working hard to make sure that right is delivered to children around the world.
This week's recall roundup features Listeria concerns and fish wire alerts in the US, as well as supermarket recalls in the UK.
The alcohol sector looks to be the biggest winner from the Autumn 2021 Budget, though scratch beneath the surface and it seems like not all corners of the industry will benefit from the proposed policies.
This week's recall roundup features a Salmonella alert across the US and Canada after onions imported from Mexico were found to be contaminated with the bacteria.
USDA promises to get tough on Salmonella and UK food price hikes described as "terrifying" in this week's top headlines.
Food prices around the world are on the up as a variety of factors come together to increase pressure on the food and beverage supply chain – is this something that consumers are simply going to have to get used to?
This week's recall roundup features concerns over Listeria monocytogenes and Clostridium botulinum, alongside undeclared allergen recalls.
The decrease is not moving quick enough to keep up with targets set by the National Food Strategy however, which has recommended meat consumption fall by 30 percent in the next decade.
Fentimans’ report does suggest that consumers are returning to pubs, bars and restaurants in numbers – with some planning to frequent them more often than before the pandemic.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
It’s hoped the fortification of flour in the UK will reduce neural tube defects among new born children as the UK follows the US and Australia in adopting the policy.
