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Consumers willing to change shopping habits to save the oceans
A global survey has found that shoppers will change buying habits to protect the world's oceans, with four in ten Americans willing to buy sustainable seafood.
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Fish & Seafood
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
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Microplastics found in human food (…again)
Blue mussels are absorbing pollution in southern Australia, with a team from Flinders University finding worrying levels of microplastics across several popular beaches.
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The growth of functional foods post pandemic
Consumers are increasingly demanding that their foods work harder for them. Here, Jon Burton from Jon West Food Ltd shares how its new brand is answering these calls.
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Research claims you don’t need fish for omega-3
New research finds that plant-based omega-3s may boost heart health and reduce the risk of heart disease.
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Transatlantic shellfish trade to resume for first time since 2011
The European Union and the United States have agreed to resume trade in mussels, clams and oysters from the end of February after it was halted more than a decade ago.
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A side of plastic: what can we do to stop it getting into our food?
The world's oceans contain thousands of pieces of plastic that could be entering some our favourite dishes, but what can you do to help?
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Will this new technology revolutionise fish farming?
Meet the new piece of technology which could transform the shrimp farming industry. Dr Faik Hamad, and Dr Poo Balan Ganesan discuss how micro-bubble technology could be change fish farming in developing countries.
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Fishy business: how transparent is your seafood?
New Food’s Joshua Minchin interviewed IFT’s Bryan Hitchcock, in a bid to gauge how transparent the seafood sector’s supply chains are and what’s being done to improve traceability in the industry.
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Your guide to food safety
This month's focus on food safety looks at food fraud in Africa, seafood transparency, recaps Food Integrity's microbiology panel, and whether bacteriophages and indoor farming can protect us from future outbreaks.
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New-age agriculture
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?
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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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Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
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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.
