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Poo-powered biofuel – Arla’s innovative sustainability efforts
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
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Why upcycling could be the key to food waste reduction
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.
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What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
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Why collaborative efforts are the key to driving sustainability
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.
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Aldi begins search for the UK’s best craft distillery
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
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Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
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Taking on e-commerce food crime
Julie Pierce, FSA Director for Wales, Information and Science, responds to Prof Chris Elliott’s call to share what the government is doing to regulate the online food industry.
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2021 food colour trends to watch out for…
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
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How has the COVID-19 pandemic affected the world’s great food markets?
New Food's Junior Editor spoke to the heads of three world-famous food markets to understand the impact the coronavirus crisis has had on them; we also hear their views on what needs to be done to encourage more people into the halls and stalls of these historic locations.
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Adapting to food delivery during lockdown
Peter Quigley, Head of Chemical Safety Policy at the Food Standards Agency (FSA), informs businesses of the help the agency is providing to assist with the move many are having to make to takeaway and delivery services.
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Our plastic dilemma
With little knowledge of how COVID-19 transmits, consumers have returned to single-use plastics. Here, Dr Sylvain Charlebois looks at how food protection measures have been affected.
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Magnit CEO talks sustainable logistics and recycled carbon dioxide
Magnit CEO Jan Dunning explains why sustainability is not easy in Russia, and reveals the innovative green projects his company is undertaking.
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Five ways to avoid a food recall
Product recalls can be costly and result in a loss of consumer trust, but they are often avoidable. Rob Kooijmans outlines his five tips to avoid the dreaded food recall...
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How technology and food delivery apps will restore the food industry
Jambu Palaniappan discusses the ways in which Covid has accelerated technology within the hospitality sector and how it may redefine dining-out.
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Five challenges facing food manufacturers this Thanksgiving
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
