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The funding has been awarded to FLAWLESS, a project designed to ‘supercharge’ global efforts to meet the Sustainable Development Goal (SDG) 12.3 to halve food waste by 2030.
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.
Researchers from the University of Maryland have set out to clarify the science behind food date labels, highlighting the need for interdisciplinary research and stakeholder collaboration to minimise food waste.
Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and as anti-microbial food packaging.
The new funding aims to support UK dairy farmers who have seen decreased demand for their products since bars, restaurants and cafes closed as part of lockdown measures.
Researchers have developed a test which could reduce avocado waste by 10 percent and help meet consumer demands for “ready-to-eat” fruit.
Tech nonprofit Food Rescue Hero is using its 10,000-strong network of volunteer drivers to deliver emergency food to those in the US impacted by the coronavirus pandemic. Here, CEO and Co-Founder Leah Lizarondo gives an overview of the organisation’s relief contributions.
The Royal Association of British Dairy Farmers (RABDF) is still receiving data from farmers, and the first lot of results have been collated to feed into Defra to highlight the scale of the problem affecting the UK dairy industry.
Professor Edward Kosior looks at how innovative packaging could help reduce the huge amount of food we waste by improving product shelf life.
Think tank Planet Tracker has argued that failure to disclose food loss and waste-related emissions exposes investors to financial risk.
Approved Food and WRAP have called on the food industry not to throw away food because of 'best before' dates, claiming that consumable food often lasts beyond the label.
In this second COVID-19-focused podcast, New Food's Bethan Grylls hears from three food experts who talk health, nutrition and the UK supply chain.
Competition rules have been temporarily relaxed to allow the dairy industry to work together more during the coronavirus crisis.
This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
