US approaches to animal welfare: the reality
David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
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David Green dispels some long-held myths about the standard of US animal welfare and explains why well-looked after farm animals are good for everyone.
Tyson Foods opens new IT hub which is expected to create hundreds of new technology jobs.
New Food examines the recent decision by the USDA to allow Cargill staff to perform some inspection tasks themselves and asks whether this will change the way we keep our food safe.
Love it or loathe it, sodium nitrate serves a valuable purpose in the food sector. Here, Shreeras Shetty puts this compound into perspective…
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
Rising interest in sustainable diets has led many food businesses to consider how best to play their part in driving a dietary transition. Here, Joanna Trewern at WWF-UK relays the results of an initiative that encouraged consumers to make lasting changes to their eating habits.
Meat processing company JBS has entered into a partnership with Banco do Brasil, a well-known financial company, to financially aid producers in its supply chain.
Ahead of Food Integrity 2022, we hear from one of our moderators, Sterling Crew, about the lessons we can learn from the UK Salmonella egg crisis and the scheme that changed everything. Catch his workshop on building trust this March!
Expert Radojka Barycki offers a clear and concise overview of important HACCP updates impacting the beef slaughter process in the United States.
The European Federation of Foie Gras (Euro Foie Gras) and Copa-Cogeca - the united voice of farmers and agri-cooperatives in the EU – has welcomed the European Parliament’s vote against the ban of assisted feeding for foie gras production.
New research claims most sliced meats are "dangerously high" in salt, with one in three products failing to meet the national salt reduction targets, and one in four saltier than Atlantic seawater.
Several countries, including China, have halted imports of Canadian beef as a result of the detection of atypical BSE on a Canadian farm.
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.