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Waste not, want not: Rethinking food waste
Addressing the global issue of food waste, Mathilde Chatin explores innovative solutions, from consumer awareness and donations to repurposing waste for animal feed and bio-fertilisers.
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Food and Agriculture Organization of the United Nations (FAO)
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Seeds launched into space by IAEA and FAO
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
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Food allergies – are we at the crux?
Professor Michael Walker discusses recent developments in risk assessment for food allergies.
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Getting to grips with global acute hunger crises
Identifying the root of a problem such as acute hunger is particularly difficult when drivers are systemic, but the Global Network Against Food Crises is attempting just that, courtesy of its latest report.
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Contaminants in infant formula
Jaclyn Bowen discusses some of the most common ways contaminants can – and have – made their way into baby milk.
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The pros and cons of nutrient modelling systems
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
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Ingredient upcycling
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
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How can we achieve Net Zero?
Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
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Most of the world is worried about the safety of their food, finds study
A new global study of worry and risk has revealed the global state of food and water safety.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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What is antimicrobial resistance?
Resistance to antimicrobials continues to challenge the food and health sectors. Here, New Food investigates the causes behind this life-threatening immunity and the actions being taken to combat the looming crisis.
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FAO members call for closer collaboration to transform food systems
FAO member countries have joined others from across the food system to call for closer collaboration and a focus on innovation to end food insecurity and hunger.
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Global food prices rise again in August 2020
The FAO Food Price Index was up two percent from July 2020 due to "generally firmer demand".
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FAO launches platform to accelerate global action on food loss and waste
The platform aims to step up global action on food loss and waste ahead of the first International Day of Awareness of Food Loss and Waste.
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Reducing food waste with antimicrobial packaging
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
