More Sustainability & supply chain resilience – Page 14
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ArticleModified atmosphere packaging and the technology to test it
Even small variations of oxygen, nitrogen, carbon dioxide or water vapour inside a sealed package can have a large impact on product spoilage as well as product attractiveness. For this reason, modified atmosphere packaging testing is necessary to validate the mixture of gases inside sealed containers of food and drinks, ...
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ArticleRerouting rice supply: VeeTee reflects on rice shortages in Asia
With extreme weather impacting rice yields across Asia, Moni Varma explains how VeeTee has been navigating soaring prices and adjusting its supply chain.
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ArticleWorking with nature, not against it
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
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ArticleThe long road of Brexit: A shifting regulatory reality
Shane Brennan, Chief Executive of the Cold Chain Federation discusses how numerous Brexit import pushbacks have affected the sector and what the supply chain might look like in a post-Brexit world.
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ArticleHow to reduce the damage from recalls
No food company wants to be involved in a recall. They can be expensive and damage the trust of both buyers and consumers. While avoiding a recall is not the primary driver to producing safe food – this should be a foundational principle of anyone in the food industry – ...
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ArticleThe battle for the survival of shrimp
Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.
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ArticleOwner of Slug & Lettuce to charge more at peak hours
Stonegate Group, owner of Slug & Lettuce and Yates pubs, has said that it will be using “dynamic pricing”, charging more for drinks during busy hours, reports claim.
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ArticleShifting towards radical climate transparency
Kit Nicholl explains why “radical climate transparency” is the way forward when it comes to generating consumer trust around sustainable food claims.
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Article
Food Safety - Allergen controls and sustainability vs. safety
Discover Food Safety In-Depth Focus, featuring articles on allergen control, sustainability vs safety, and toxins in our food.
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ArticleHarnessing food tech to reshape the food industry
Rogério Peres, Chief Information Officer at JBS discusses how AI is revolutionising the way we produce, process, distribute, and consume food.
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ArticleToxin free food? Health risks for our food.
In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
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ArticleNew Food Issue 3 2023
Issue 3 2023 of New Food is out now - download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
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ArticleLeading the charge against food crime
From fake alcohol to potentially fatal substances sold as diet pills; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is tackling food crime.
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Article"The food industry shows university isn’t the only route to success"
Dermot Hawkins, Finnebrogue Operations' Director, explains his view on why businesses in the food sector should be investing in people that demonstrate hard work, personal development and social mobility regardless of their educational background.
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Podcast
Episode 43: Living with food allergies - Part Three
In the third and final part of our "Living with food allergies" podcast series, Grace and Josh talk to Tanya Ednan-Laperouse where she gives a powerful testimony regarding the tragic death of her daughter following a fatal allergic reaction and speaks about the important of Natasha's Law.
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ArticleThe Food Integrity Report by New Food
Get a taste of Food Integrity Global 2023: Dive into expert insights on food safety, sustainability, and innovation. Download the Food Integrity Report now.
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Podcast
Episode 43: Living with food allergies - Part Two
In part two of our allergens podcast series, Josh and Grace talk to Liljia Polo-Richards about how her business Allergy Companions Ltd supports those living with food hypersensitivity, as well as why she thinks "may contain" warnings are a "cop-out" when it comes to allergen signposting.
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ArticleFinnish liquid gold: Kyrö Distillery's award-winning whisky journey
Co-founder of Kyrö Distillery Company Miika Lipiäinen pours a glass of the heritage behind the Finnish rye whisky haven in Isokyrö, blending tradition, innovation, and community spirit.
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Podcast
Episode 43: Living with food allergies - Part One
In part one of New Food's allergen podcast special, Josh and Grace discuss key takeaways from the "Catering for Allergens" event and talk to Iain Ferris, Liljia Polo-Richards and Lisa Winnall about removing the "fear factor" from the hospitality sector when it comes to allergen safety.
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ArticleIs food inflation really coming to an end?
Professor Chris Elliott asks whether this truly is the beginning of the end of food inflation, or whether it's only just getting started...