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The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
New Food’s Joshua Minchin asked two allergy influencers what causes them stress when it comes to eating out, and what good restaurants do well to make them feel safe and comfortable.
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
New Food’s Joshua Minchin finds out how the Scotch whisky sector has fared over the past 12 months and how the sector may develop…
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Tom Tanner from the Sustainable Restaurant Association highlights how simple it is to make positive changes when sectors work together, as he details some key achievements.
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.