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As more than 200,000 children skip meals because their family could not access sufficient food during lockdown*, footballer Marcus Rashford urges UK Government to rethink its stop to UK food voucher relief.
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
With the coronavirus pandemic having prompted a digital era of home-cooking and online food shopping, Dr Sylvain Charlebois suggests that the dairy sector has the opportunity to reintroduce itself into people's lives.
The Soil Association report looks at innovative farmers, businesses and councils already proving sustainable sourcing can be more resilient as well as being more environmentally friendly.
Professor Chris Elliott highlights the UK’s clear food poverty divide and calls for a new, stronger national food strategy.
The National Beef Association has called on the UK government to "take food security seriously" amid concerns that amendments to the Agriculture Bill do not protect or prioritise UK food standards.
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
In a bid to address the global challenge of food production, researchers have suggested the uptake of a set of technology solutions, including micro-algae, AI, nitrogen-fixating cereals, GMO and insect breeding.
The agreement is said to be a particularly important preparedness effort as the nation approaches peak harvesting seasons, when many fruits and vegetables grown across the US are sent to be frozen or canned.
There is a “critical need” to better understand how COVID-19 infects certain animal species, the possibility of transmission, and how this could impact food security and the economy, according to authors of a new scientific paper.
There is increasing global demand to establish the authenticity of food products by demonstrating an unbroken supply chain from the source through to the final consumers.
Alongside renewable energy, sustainable transportation and habitat restoration, the scientists have offered proposals to policymakers which include key points about how oceans can support food security and food systems.
The scientist found that by swapping just one amino acid in wheat's enzyme specific-protein, the plant was prompted to produce enzymes faster in hotter temperatures, providing potential protection for the crop in hotter climates.
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
Marc Fortin of the Retail Council of Canada explains how Canada's food systems are dealing with the coronavirus pandemic and his thoughts on the future.
