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“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
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Episode 38: Easter Special
Joshua Minchin and Grace Galler speak to the National Sheep Association about the popularity of lamb and to NOMO about its strategy behind innovating chocolate in the free-from and vegan categories.
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“Nobody should be complacent” as meat investigation continues
As a live investigation continues into “alleged food fraud”, Nick Allen from the BMPA explains why it is important for the industry to place a greater emphasis on "prevention rather than prosecution".
news
Researchers create sensor to detect pesticides in food
A team of scientists have created a paper-based sensor that can reportedly detect the presence of pesticides in food “quickly and cheaply”.
news
IFST elects Sterling Crew as its President
Taking over from Helen Munday, Sterling Crew will be the next President of the Institute of Food Science and Technology.
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FDA unveils national infant formula market strategy
The FDA has outlined an immediate national strategy that has been created to increase the resilience of the infant formula market in the US.
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Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
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Three arrests made in food fraud investigation
The NFCU has said that three arrests have been made following an unannounced visit to a premises linked to a food fraud investigation.
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“Cage-Free” is so much more than a label
Vicky Bond discusses why she thinks the "quest for cheap meat and eggs has gone much too far" and why it is important to hold companies accountable to their cage-free promises.
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Does beer taste better in a can or a bottle?
Researchers have delved into the age-old debate of whether beer tastes better out of a can or a bottle, and the answer is not so straightforward.
news
Utah Food Bank receives “important” protein donation
Together with Utah Pork Producers, Smithfield Foods has donated 35,000 pounds of protein to Utah Food Bank to support those in need.
news
Can soda sugar content be reduced without impacting sales?
A new study has investigated how sugar reduction strategies for soda manufacturers might affect product sales.
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Cultivated Meat: From rarity to reality
With many keen to try cultivated meat for themselves, SuperMeat explains how it evolved from a “pipedream” to being on the verge of hitting US shelves.
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Empowering women in the food industry
This International Women’s Day New Food speaks to various women working in the food sector that are striving to make impactful changes.
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Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
