news
Making green chile roasting…greener
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
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Sustainability
news
Tilling methods will lead to big decreases in crop yields, claims research
The researchers are imploring farmers to change the way they prepare soil for seed bedding as the study claims that the current tilling methods used will lead to markedly decreased crop yields in the future.
news
Danone launches plant-based infant formula blend
Danone says the new infant formula has a lower carbon footprint than other infant formulas on the market on account of the packaging and ingredients used.
webinar
Breathe easy: Reducing the effects of food dust on people, product and process safety
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
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Sustainability: Even small changes can make big differences
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
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Should plastic gum base be replaced with a plant-based alternative?
With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.
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Smokey the steer: The surprising role of cattle in community fire safety
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
news
£10 million investment will help UK grow fruit out of season
Clock House Farm has announced a huge renewable energy project, which it claims is the biggest known river source heat pump system in the UK, and will aid more sustainable out-of-season fruit growing.
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Food security in developing countries – the challenges and solutions
Muhammad Sheraz discusses the key points highlighted at the International Food Security Forum in Almaty, Kazakhstan , and ways in which progress is being made to ensure food security is strengthened in Central Asia, Africa and the Middle East.
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Sustainable diets: how to ‘meat’ in the middle
Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
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A loud call for harmonised sustainability labelling
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
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Feeding chicken in a low-carbon world
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
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Meat – sustainability, nutrition and trade deals
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
news
Johnson suggests diverting grain from biofuel to bakeries
The UK and Germany have expressed a desire to drop their biofuel commitments temporarily and divert gran destined for buses and lorries onto plates.
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Voices of young people must be heard in the pursuit of healthier lives
As the Consumer Goods Forum holds its Global Summit in Dublin, Sharon Bligh and Christina Adane call for young people to be given the limelight and agency to decide their own food futures.
