More Regulation, labelling & compliance – Page 14
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ArticleNew Food Issue 1 2023
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
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ArticleBeyond gluten-free: Why coeliac disease requires more attention
New Food’s Grace Galler hears from Helen North about why the Gluten Free Accreditation Scheme is a step in the right direction for raising awareness for coeliac disease.
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ArticleTales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
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ArticleUpdating and improving UK bread laws
Real Bread Campaign coordinator Chris Young says that change is long overdue but that the UK Government is ignoring the needs of shoppers and small bakery owners.
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ArticlePancake Day: from a plain past to protein-packed present
From religious beginnings to a social media craze. How has Shrove Tuesday changed over time? Simon Parker discusses pancake popularity in 2023.
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Article20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
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ArticleWhat is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
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ArticleWhat’s next for dairy? FrieslandCampina outlines its key trends
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
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ArticleAntimicrobial resistance: It hasn’t gone away
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
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Article“Eating its own capital": Investing in a planet-friendly food system
New Food’s Grace Galler investigates why investors may be apprehensive to invest in food systems and how their impact could make a monumental difference when it comes to food insecurity and climate change.
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Podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
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ArticleCertified Louisiana: Backing your own
New Food hears from Certified Louisiana Director Deana Erdey to find out how the scheme supports local food and beverage businesses.
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ArticleFood innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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Podcast
Emergency Episode: Change at the FDA
New Food speaks to Steven Mandernach to discuss the breaking FDA news from the past week, including Frank Yiannas resigning and the Human Foods Program.
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ArticleGrowing evidence to ban the use of nitrites from our meat
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
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ArticleAustralia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
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ArticleVeganuary: A trend here to stay?
New Food’s Grace Galler analyses how pertinent Veganism is in today’s world and asks SuperMeat if alternative proteins can make a comeback following “stagnant” sales in 2022.
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ArticleFDA food chief resigns: Why has Frank Yiannas stepped down?
A beleaguered FDA finds itself without a Deputy Commissioner for Food Policy and Repsonse, as Frank Yiannas announces his resignation to a shocked food and beverage industry.
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Podcast
Episode 35: The big 2023 preview...ft. Professor Chris Elliott
Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.
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ArticleA glass never full: Carlsberg's relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.