article
The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
List view / Grid view
UK & Ireland
article
Horse and cart to nationwide: Why expansion for SMEs is worth the risk
John Drayne explains how his business, Drayne’s Farm has expanded from being local supplier to selling its products across the island of Ireland.
article
Supermarket responses to the consumer recession
Clive Black of Shore Capital examines the way retailers in the UK are adapting to a changed consumer-landscape, as the cost-of-living crisis continues to bite.
news
Putting the world’s food production on the map
Researchers have produced a digital map that shows the pressure that the global food system exerts on the environment and climate.
article
Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
podcast
Episode 34: The best of 2022
Joshua Minchin and Grace Galler pick out their highlights of 2022, including their favourite episodes, favourite interviews, and far too long spent discussing Josh's sausage casserole.
article
Protecting supply chains and consumers in today’s world
Supply chains are challenged and we must continue to remain vigilant to protect consumers against food safety risks, writes Noeleen Donegan, Global VP of Food Safety for Kerry.
article
It’s the most wonderful (expensive) time of the year!
After a year of soaring food inflation rates, could this year’s Christmas dinner be your most expensive yet? New Food’s Grace Galler investigates…
news
University receives gut research funding
The University of Reading has received a share of funding to research the role of ‘functional foods’ in recovery.
article
Sustainability: Is it now or never?
With companies across the UK making sustainable changes, is now really the best time to put sustainability in the spotlight? Find out what CEO of Reewild Freddie Lintell told New Food’s Grace Galler here…
news
Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
news
Recall roundup: Cronobacter sakazakii and undeclared allergens
Find about the latest recalls in the UK and US, including the presence of Cronobacter sakazakii in infant formula and numerous undeclared allergens.
news
Government urged to increase Healthy Start payments
Organisations call on the UK Government to increase the Healthy Starts payments in line with inflation amid the cost-of-living crisis.
news
UK agriculture and robotics receive £12.5 million funding
DEFRA has committed to further funding for agriculture and horticulture automation and robotics to improve productivity.
news
Calorie intake on the rise in the US and Europe
The number of calories per person consumed globally has increased by nine percent on average in 2021 to 2,960 calories per day, FAO reveals.
