article
Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
List view / Grid view
Food Waste
article
How HelloFresh became carbon neutral
HelloFresh's Tilman Eichstaedt explains how the company offset 100 percent of its direct carbon emissions and became the first global carbon-neutral meal kit company.
webinar
What can sensitivity give you other than lower LOQs in food and cannabis testing?
With every new mass spectrometry technology, the first question is always: “How much lower can we go?”
article
Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
news
How do we reduce seafood waste?
Researchers from Arizona State University think a retail model used in Mexico could hold the key to reducing seafood waste and relieving pressure on our fisheries.
news
Study into disease-resistant gene could help tackle food insecurity
An insightful investigation into plant disease resistance gene function and evolution may help guard against devastating crop diseases such as stem rust.
article
Five challenges facing food manufacturers this Thanksgiving
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
news
Electronic nose app could judge whether meat is safe to eat or not
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
article
A soup-er idea
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
article
Food loss and waste is more than a consumer issue, it’s an industry problem
David Nickell looks at the issues of food loss and waste and how - as an industry - we can help address what appears to be an impossible challenge.
article
Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
news
Asda opens its first sustainability store
UK supermarket chain Asda has opened its first sustainability store, with refill stations, less plastic, sustainable fashion lines and a recycling facility.
news
The new expiration date system? Smell-by labels
The food waste initiative Too Good To Go has launched a new campaign designed to train consumers to use their sense of smell – and common sense – to gauge whether food is safe to eat.
news
Terahertz tool detects frost damage in crops
A collaborative group based at the University of Adelaide has tested the viability of a new imaging system to detect frost damage in crops.
news
Seafood partners wanted for vital money-saving research
The UK industry research body Campden BRI is calling for fish and seafood producers to collaborate in important new research that could save the industry considerable expense.
