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Which! lifts the lid on recyclable food packaging
Trusted consumer brand Which! has published the results of a survey it carried out, assessing how easy it is for consumers to recycle food-product packaging - and the results weren’t good.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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Gene editing could improve productivity traits in water buffalo
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
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Nespresso makes big sustainability commitment
In a bold claim from one of the largest names in the coffee industry, Nespresso has announced that every cup of its coffee will be carbon neutral by the year 2022.
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Localising America’s food supply is feasible…to a point
A university modelling study has identified that large areas of the United States could provide sufficient food for local citizens, depending on varying diets.
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Sweden acts to reduce antibiotic overuse in livestock
Swedish organisation Axfoundation has developed a document designed to ensure responsible animal husbandry and reduce the unnecessary use of antibiotics in livestock.
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Report identifies top five cultured meat companies
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
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As California burns, so does our winter lettuce
As the fall approaches, the California fires could affect our food supply in Canada for the coming months. Like the labour issues affecting farmers this summer domestically, this is certainly not good news.
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Plant-based diets to positively impact carbon levels
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
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Five ways to improve global food systems
A series of “action tracks” led by global experts have been announced as part of 2021's UN Food Systems Summit.
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Nestlé highlights efforts in sustainable packaging transformation journey
Nestlé noted that it aims to solve the issue of plastic pollution through its three-pillar approach launched in January 2019. Read the approach here.
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Report models how UK supermarkets can halve throwaway plastic by 2025
The report, by Greenpeace, suggested that supermarkets could reduce plastic by 35 percent by changing the packaging for just 13 categories of popular groceries.
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Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
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Responsible Plastic Management certification launched for food sector
The certification aims to allow organisations to demonstrate their commitment to taking proactive steps to better measure, reduce and re-use the plastic coming into – and going out from – their businesses.
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Microalgae: food of the future?
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
