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Mexican scientists develop sustainable insect-based bread to address global protein demand and combat food insecurity by improving nutritional intake without altering daily diets.
Ruth Davison from Our Carbon speaks with the Co-founder and CEO of the ethical platform Different Kind, Liz Warner, about why they are the ‘rebels of retail’.
We’ve all heard the warnings about ultra-processed foods, but following findings from a major international study, Louise Monaghan can keep quiet no longer.
Iceland recalls Daily Bakery 4 Sub Rolls due to undeclared barley, posing a health risk to those with a barley allergy or gluten intolerance.
The food industry’s move towards more sustainable manufacturing techniques alongside ongoing investment into power-hungry assets is placing increasing strain on the sector’s energy supply. David Bean, Business Development Group Manager at Mitsubishi Electric Automation Systems Division, says the answer lies in developing greater flexibility behind the meter.
Explore key insights on allergen management at the Allergy Companions Conference on 29th May. Learn from industry leaders about the latest trends, challenges, and best practices in allergen safety to improve food services and consumer trust.
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
Aldi will launch a new Flake Bake chicken patty on 12 March 2025, following huge demand for the brand’s Jamaican-inspired beef patties.
In the latest instalment of Recall Roundup (14-20 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
