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Brits back tough new tax on plastic packaging, survey reveals
The survey shows considerable support for a tax on plastic packaging, though there has been criticism of the proposed bill’s lack of consideration for compostable alternatives.
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Environment
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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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Sustainable palm oil
Gary Lewis, Head of Oils and Fats at KTC Edibles and president of The National Edible Oil Distributor's Association, looks at palm oil, the issues surrounding sustainability, and what food companies can do to make the right purchasing decisions.
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Potato and rice protein shakes viable alternatives to whey, says study
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
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Could organic farming alone feed Europe by 2050?
Scientists from France’s CNRS suggest that a more sustainable food system is possible in Europe, but certain criteria need to be fulfilled in order to achieve the ambitious goal.
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Reduce the risk of cross-contamination
Two experts from Mars and Danone offer expert guidance for improving routine microbiology lab management to ensure accurate analytical results.
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I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
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Small fisheries pose biggest bycatch threat to dolphins says new study
The scientists behind the study do however acknowledge that this is not an easy issue for the fishing industry to fix, and have recognised that conservations efforts must be “realistic”.
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Timely intervention
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
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Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
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Yum China commits to global climate change targets
Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised.
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Swiss voters prepare for landmark pesticide poll
Swiss voters will decide on various “popular initiatives” at the polls this Sunday, one of which calls for the ban of synthetic pesticides in the European nation.
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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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Biodiversity crucial to human nutrition study finds
A decline in biodiversity could have a damaging nutritional effect on populations dependent on fish according to a new study of the Peruvian Amazon.
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Life on Mars: creating a Martian food system
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.
