More Sustainability & supply chain resilience – Page 18
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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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ArticleFabulous faba beans: is the British grown crop the key to fixing a food crisis?
2023 has kickstarted the year of the faba bean — the past few months have already seen campaigns to increase the production and consumption of the British grown crop and make them a staple in the nation’s diets. New Food explores the increasing popularity of faba beans and how they ...
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ArticleThe Heptagon of Food Quality
One person’s idea of quality can be very different to another’s. Here, Filippo Renga and Chiara Corbo from Smart AgriFood Observatory share how best to capitalise on your brand’s unique qualities.
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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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ArticleAge is just a number: Scotland's all-female gin distillery
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
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ArticleThe macadamia nut: an underrated plant-based option?
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
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ArticleThe "world's first" cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
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ArticleHoney: Much more than a sweetener
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
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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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ArticleA world wrapped in food packaging
As the reality of climate change sets in, Dr Andy Zynga asks the question: are we doing enough for our planet when it comes to food packaging?
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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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VideoHow can farmers look after their land?
As a tornado blustered through someway in the distance, New Food editor Joshua Minchin braved the weather to talk sustainability with Matt and Marty Frey.
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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”.