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How we judge food
Food and drink producers must consider the multi-sensory experience to ensure a fulfilling end result, but it's important we don't judge a book by it's cover...
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Oxford University
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Foundation Earth to give consumers power to build a more sustainable food industry
As Chair of the Foundation Earth’s scientific advisory committee, Professor Chris Elliott offers New Food exclusive insight into the role of this think tank.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
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Can I have the COVID-19 vaccine if I have a food allergy?
As vaccination programmes step up around the world, New Food spoke to Lynne Regent of Anaphylaxis Campaign to offer clarity around some misconceptions related to food allergies and COVID-19 jabs.
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Study calls for review of nutritional benefits of food subsidy programmes
Food subsidy programmes are considered a key component of efforts to combat food insecurity and malnutrition around the globe, but the study of an Indian programme has raised some concerns.
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Tax on high sugar snacks could reduce obesity, report reveals
Obesity rates are on the rise, but research suggests a sugar tax could offer a solution.
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Aquaculture can be worse for the environment than beef production
Research has revealed the same food can leave a very different environmental footprint depending on how and where it is produced.
