news
Vegan doesn’t always mean animal-free, says FSAI
The FSAI has issued an allergen warning due to the possibility of animal ingredients in vegan declared foods.
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Recall roundup: undeclared allergens and pathogens remain a problem
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
news
Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
news
Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
article
The allergen maze
New Food's Editor questions whether the current food and drink labelling is adequate and calls for industry to develop single, standardised precautionary allergen labels so allergen sufferers can make safe choices.
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The rise of the micro food business
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
news
Official guidance for Nastaha’s Law published
The Food Standards Agency (FSA) has published updated technical guidance for allergen labelling following changes for PPDS food.
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Meat In-Depth Focus – June 2020
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
news
Recall roundup: ground beef, choking hazards, undeclared milk and more.
Food and beverage products are recalled due to reasons ranging from contamination to incorrect labelling, and here is New Food’s roundup of the most recent cases.
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Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
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Do you really need meat to build muscle?
Vivo Life's nutritionist, Charlotte Cliffe, explains the science behind building muscle on an entirely vegan diet.
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Leveraging R&D to perfect plant-based
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
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Evolving eating habits as a result of COVID-19
In April 2020, FMCG Gurus surveyed consumers across 18 countries about how coronavirus was influencing their food attitudes and behaviours. Here, Mike Hughes gives an overview.
podcast
Episode Nine: Dealing with allergies, Coeliac Disease and intolerances in a pandemic
New Food is joined by Allergy Action, the Anaphylaxis Campaign, and Coeliac UK in its latest podcast.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
