Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Our latest Food Integrity supplement discusses sustainability and drinking water quality.
Our latest Food Safety In-depth Focus discusses olive oil and quality management systems...
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
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...
Susan Brownlow outlines why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
Marks and Spencer claims Colin the Caterpillar’s trademark is being infringed by Aldi’s Cuthbert – while the discounter has published a cheeky response.
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
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.
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.
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
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.
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.
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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.