news
Profits from 20 food operations could support 230 million
Twenty of the world’s largest food corporations delivered $53.5 billion to shareholders, an amount Greenpeace claims could help 230 million of the “most vulnerable people on Earth”.
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news
Artificial sweetener linked to higher rates of heart attack and stroke
A Cleveland Clinic study has revealed that erythritol, a commonly used artificial sweetener can be associated with an increased risk of heart attack and stroke.
article
The 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.
news
Turnips for tea? Coffey suggests controversial shortage solution
The UK’s Environment Secretary has suggested that Brits turn to home-grown produce amid imported fruit and vegetable supply issues.
article
Honey: 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.
news
Asda and Morrisons cap fruit and veg sales amid shortage
Two major UK supermarkets have limited their sales of fruit and vegetables to manage an import shortage.
news
Häagen-Dazs launches Start-Up Innovation Challenge
In partnership with EIT Food, Häagen-Dazs has started a global project aiming to explore innovation in technology and ingredients.
article
Pancake 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.
article
A 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?
article
20/20 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.
article
What’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.
news
In what way is chicken and salmon surprisingly similar?
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
article
Antimicrobial 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.
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.
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.
