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Can we use abandoned crop fields to produce more biofuel?
Researchers have identified a vast area of land perfect for biofuel cultivation which may help resolve ethical debates over biofuel vs. food production.
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Agriculture & Fresh Produce
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New research ranks foods by nitrogen loss
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
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Neonicotinoid pesticides: the saviour or the enemy?
In the first Chris’ Corner of 2021, Professor Chris Elliott takes a look at the complexities surrounding Neonicotinoids, and calls on the government to make the UK a world leader in ‘green pesticides’.
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Technology, collaboration and policy focus – building a greener food system
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
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Organic certification body urges caution over gene editing consultation
The organic certification body fears that gene editing and genetic modification are not suitable solutions to what it has called the “ecological crisis”.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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A fruitful solution to the UK’s food security problem
Thomas Bradley from off-grid energy supplier, Flogas, explains why rural living practices could be the key to improving food security within the UK.
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Precise testing of pesticides in food using the SCIEX 7500 System
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
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Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
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Why do bell peppers change colour?
A study into why bell peppers change colour might have revealed more sustainable production methods of the popular vegetable.
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Taste you trust
Andy Bennett, VP Global Quality at McCormick, explains why total transparency is vital and the efforts this well-known herb and spice maker goes to, to ensure what you taste can be trusted.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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Potential appointment of Tom Vilsack divides food and drink industry
The potential appointment of Tom Vilsack to Biden's administration has sparked debate over the ambition of the President-elect's agricultural policy.
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Study into disease-resistant gene could help tackle food insecurity
An insightful investigation into plant disease resistance gene function and evolution may help guard against devastating crop diseases such as stem rust.