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New Food Issue 6 2021
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.
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Meat & Poultry
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COP26: Plant-based is not the answer to climate change
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.
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An education on autogenous vaccines
New Food hears about rapid veterinary microbiology and the production of autogenous vaccines for poultry, cattle and pigs.
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“And, and, and” – the role of alternative proteins in feeding the future
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
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Lorry driver and poultry processing visas “propping up broken and exploitative system”
Unite the Union is concerned that these plans will lead to unpleasant and stressful working conditions which are the root cause of the driver and poultry shortages.
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A botanical-based approach to keeping meat safe and fresh
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
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New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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Worker dies at meat processing company
Allister Kelly, 35, has been named as the man who died at Linden Foods factory in Country Tyrone last Thursday morning.
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Could bacteriophages prevent Salmonella in broiler chickens?
Bacteriophages could provide the answer to one of the world's biggest food safety concerns, that of Salmonella in chickens, according to researchers from the University of Leicester.
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Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
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National Food Strategy: What does it mean for the food and drink industry?
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
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‘We don’t need civil servants, we need commercial deal makers’ says UK farming group
The UK farming sector is calling for urgent support from the UK Government to bolster its capacity for sustainable business operation in the absence of standards equivalence in trade deals.
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Technology innovation to help end chick culling
An effective combination of innovative technology could be the solution to a global issue in ethical food production – chick culling.
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Featured Partnership: Challenges in meat pathogen detection – improving your food safety plan
To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
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FSA compares international meat production methods
Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
