whitepaper
How metal detection protects productivity and your brand
Learn how to overcome ‘product effect’ and detect small metal contaminants in an eGuide by Mettler-Toledo; ‘Metal Detection in Food Manufacturing’
List view / Grid view
Manufacturing
article
Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
news
Poll majority believes factory farming prioritises profits
Poll results reveal that 62 percent of global respondents think that factory farming puts profits ahead of the health of those who consume animal products.
news
PepsiCo UK’s innovations to save over 1,200 tonnes of emissions
New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.
article
The butterfly effect: making sustainable wines that are an affordable luxury
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
news
First Milk and Arla Foods Ingredients agree new whey collaboration
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
article
How to stand the test of time in the cultured meat market
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
article
Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
news
What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
article
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
news
Brits want canned food amid cost-of-living crisis
In the UK, there has been a surge in popularity of canned food, with sale volumes of canned soup and tomatoes at the highest level since 2018.
news
Second case of avian influenza confirmed in Anglesey
In the UK, the second case this month of avian influenza has been confirmed in Anglesey by the Welsh Government.
article
Dairy – trends, authenticity and plant-based alternatives
Our Dairy In-depth Focus is out now - with contributions from Dodoni's Project Manager, Ecotone's Chief Marketing and Sustainability Officer, and Knowledge Bank's Project Director.
article
The next chapter
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
article
New Food Issue 5 2022
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
