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Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Food Safety In-depth Focus – April 2021
Our latest Food Safety In-depth Focus discusses olive oil and quality management systems...
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What is food safety culture?
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Carbon labelling: the focus shifts from calories to climate
Susan Brownlow outlines why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Cuthbert in the dock – M&S launch legal proceedings against Aldi
Marks and Spencer claims Colin the Caterpillar’s trademark is being infringed by Aldi’s Cuthbert – while the discounter has published a cheeky response.
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Looking after your team’s and your own mental wellbeing at work
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
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Orthorexia: Why our relationship with food is so important
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
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How sustainable is tuna fishing?
The scientists behind a new study into the carbon footprint of tuna fishing claim that, in some cases, its carbon impact is comparable to that of land-based protein sources.
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Researchers create “Double Pyramid” to encourage better eating
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
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Love it or hate it – Marmite is back
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
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Molson Coors signs new “beyond beer” partnerships
Molson Coors is well-known for its portfolio of beer and cider brands, but the group is making moves in other markets within the beverage sector.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
