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Ultra processed foods may make you blue
You may want to reconsider eating ultra processed foods, after a US study found those consuming higher amounts were more likely to experience bouts of depression.
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Food and Agricultural Organization of the United Nations (FAO)
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New insect control method a success in Mexico
A new technique to eradicate dangerous Mediterranean fruit flies from the Mexican state of Colima has been declared successful by the authorities there, preventing millions of pesos in lost revenue.
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Could QR codes be the way to reduce dairy waste?
QR codes have become popular since the pandemic, but a new study suggests that this technology could be the answer to reducing one of the largest sources of agricultural and food waste.
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The fickle friend of trust in the food industry
New Food's Bethan Grylls reports on the opening of the GFSI conference, where we learned about the changing nature of trust, which can never be taken for granted.
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Food waste: digesting the impact on climate
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
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How do we make sure fish stocks have a sustainable future?
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
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Mitigating mycotoxin risk in finished products
Jaclyn Bowen explains why mycotoxin mitigation is just as crucial as any other element of food safety management, and offers some helpful advice on how to deal with mycotoxin contamination.
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How India’s rice production can adapt to climate change challenges
The research team has made several suggestions to increase rice crop yield despite ever more challenging conditions.
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Solving the obesity crisis
On World Obesity Day, Dr Renata Micha outlines the scale of the world’s obesity crisis, and explains why 2021 is a crucial year for authorities if they are to solve a growing crisis.
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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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Majority of consumers unaware of ultra-processed foods, says survey
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
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Could AI ease food security fears?
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
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New study calls for fishing restrictions in some areas of European seas
A new study from researchers in Europe has called for certain areas of seas to be restricted to fishing in order to allow fish stocks to replenish.
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Brazil’s biodiversity and technology focus will drive trade with the UK
Global food expert Marcos Fava Neves explains why Brazil is well-placed to become a key trading partner with the UK when it comes to providing sustainable and competitively priced food.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
