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As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
A research team is investigating whether using bacteriophages is an effective way of preventing foodborne illness in certain cheese varieties.
In the latest edition of Talking Crop , Gideon Ashworth explains just how crucial good quality soil is for growing the crops we need to survive ahead of the UN's World Soil Day on 5 December.
"There is no alternative to sustainability," says Barilla Foundation Chief Executive, Guido Barilla.
The desert locust has a notoriously complex genome structure, but scientists hope that by cracking their genetic code they can develop 'intelligent pesticides' that do not harm other organisms.
In the latest edition of Talking Crop, Gideon Ashworth examines the concerning problem of an increasingly ageing farmer population, and asks what can be done to turn the tide.
Following unprecedented aid from world nations to fend off hunger and support poorer economies, WFP Executive Director David Beasley outlines why we’re not out of the woods yet.
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
The popularity of Cannabidiol (CBD) has surged, not just in the food and beverage industry, but across many other sectors, due to consumer beliefs that it can help treat certain aliments and illnesses. But many are questioning these claims, suggesting further investigation over CBD’s effects and perceived benefits are required.