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Australian trade deal spells good news for whisky with UK farmers worried
The trade deal has been welcomed by the Scotch Whisky Association, but the NFU has its doubts over whether the pact can uphold UK animal welfare standards sufficiently.
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Sustainability
whitepaper
Whitepaper: The business case for digital transformation
In a market that is ripe with software solutions, many manufacturers struggle to determine where to invest digital transformation resources.
news
Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
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Yum China commits to global climate change targets
Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised.
article
5 future food safety issues to be aware of
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
article
How can we achieve Net Zero?
Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
news
Biodiversity crucial to human nutrition study finds
A decline in biodiversity could have a damaging nutritional effect on populations dependent on fish according to a new study of the Peruvian Amazon.
article
Life on Mars: creating a Martian food system
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.
news
Why Belgium is the perfect petri dish to study meat alternative attitudes
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
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Why you can eat 130 seitan burgers (almost) guilt free
The wheat gluten known as seitan has taken the vegan world by storm in recent years, and now new data reveals that it is significantly better for the environment than other meat competitors.
webinar
Developing tasty and nutritious food with yeast protein
In this webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
news
Climate change threatens one third of food producing regions
New study highlights the global regions that will be most affected by climate change – and worryingly, they are those least capable of adapting.
news
Nando’s takes on climate change
Following the introduction of its science-based targets in 2020, Nando's has announced its plans to go carbon neutral and how it intends to achieve its new goal.
news
Do kelp and maggots offer a solution to global malnutrition?
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
