news
Could organic farming alone feed Europe by 2050?
Scientists from France’s CNRS suggest that a more sustainable food system is possible in Europe, but certain criteria need to be fulfilled in order to achieve the ambitious goal.
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Sustainability
article
Food for Thought: All you need to know about food-grade lubricants
In an interview with Dr Robert von Der Aa, Head of Application Technology at ADDINOL Lube Oil, New Food finds out more about the food-grade lubricants (FGL) market and what you should be looking for when shopping around.
article
I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
news
Small fisheries pose biggest bycatch threat to dolphins says new study
The scientists behind the study do however acknowledge that this is not an easy issue for the fishing industry to fix, and have recognised that conservations efforts must be “realistic”.
news
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.
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.
news
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
Is Belgium 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.
news
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 on-demand 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.
