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In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
A Russian university has developed a robotic vending machine that could serve healthy meals to users, complete with its own ‘brain’ to remember user preferences.
Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
As Thanksgiving draws nearer, the Animal Welfare Institute has asked questions of the welfare standards of turkeys in the US, particularly around the slaughter process.
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
Bakery giant Grupo Bimbo has become the latest largescale manufacturer to make climate promises as it sets a 2050 target to achieve Net Zero carbon emissions.
Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
The British Meat Processors Association has called on the UK Government to relax immigration rules in the short term, but also to put in place long term solutions to avoid shortages in the future.
The food manufacturing giant will focus on sourcing all of its cocoa responsibly and reducing plastic usage in a bid to make its entire value chain more sustainable.
New Food's Bethan Grylls interviews Kaycha Labs’ Stephen Goldman on what federal legalisation of cannabis in the US would mean for the industry.
Michael Harte of Bridge Cheese is calling on the British government to provide more support if we are to avoid further price hikes and shortages.
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
