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New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
The WHO and FAO have published a report concerning food safety hazards linked with seaweed and aquatic plant consumption.
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.
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
A study has revealed that antibiotic use on crops is more widespread than previously thought and claims they have been used against crop problems where they will have no effect.
In light of International Women's Day 2020, FAO, IFAD and WFP have called for action to achieve gender equality in the agricultural and food sector, and have reiterated their commitments to the cause.
The Food and Agricultural Organization of the United Nations (FAO) Food Price Index rose again in January 2020, mainly driven by increases in the costs of vegetable oils, sugar and wheat.
Research carried out by the University of Kent has shown that diets are changing in complex ways across the world. Here, Lecturer Dr James Bentham explores.
Researchers from the University of Cordoba (UCO) crossed different strawberry genotypes in order to analyse and segregate the gene that increases the strawberry production cycle.
Companies are turning to innovation to combat global food waste. New Food takes a look at a few examples...
Darcy Simonis, Food and Beverage Segment Network Leader at ABB, outlines the areas of manufacturing prone to food waste, and how they can be optimised to help tackle the issue.
A new study from the Ohio State University has found that Americans discard of a lot more food than they realise, due to aspects such as ambiguous date labels on packages.
With more than one billion tonnes of food wasted every year and a growing global population, devising ways to combat food waste is of the utmost important. Darcy Simonis, Food and Beverage Segment Network Leader at ABB, believes frozen foods hold the answer.
