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Top ten food trends predicted for 2020
A focus on climate crisis and recycling are among the top food trend predictions recently made for 2020.
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Food Waste
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New Food Issue 1 2020
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
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How do we increase food integrity?
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
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Driving towards a sustainable future of food
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
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Opening more supermarkets could reduce food waste, according to study
According to research from the Cornell University SC Johnson College of Business, opening more supermarkets could see less food being spoiled as people purchase food more frequently in smaller quantities.
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£1.15 million Defra funding to help tackle UK food waste
The grants are said to be the latest step in the government’s drive to reduce food waste in the UK by 20 percent by 2025 and form part of a wider £15 million scheme to specifically address surplus food from the retail and manufacturing sectors.
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Episode Four: The challenges of sustainability
Interested to learn more about sustainable practice? Want to know more about the innovations that could help us face this humongous challenge? Then listen to our Editor's interview with expert, Dr Wayne Martindale!
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UK personal food waste fell seven percent in three years, says report
A report from WRAP has revealed that between 2015 and 2018 food waste dropped by seven percent per person in the UK, but the research charity has warned there is still work to be done.
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EPA and USDA name six new ‘US Food Loss and Waste 2030 Champions’
The 'champions', which already include the likes of PepsiCo and Kellogg's, are US businesses and organisations that have committed to reduce food loss and waste in their own operations by 50 percent by the year 2030.
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Episode Two: Too Good to Go
According to the FAO, one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. Our editor speaks to the founder of Too Good to Go about how it's helping to improve this startling statistic.
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Almond Board of California invests $5.9 mn in next-gen farming research
The investment will allegedly fund 85 independent research projects that aim to reduce water usage, achieve zero waste and open new opportunities for innovation.
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Apeel Avocados to be available in the EU for the first time
The European Commission has authorised the use of the ingredients in Apeel’s plant-derived coating, allowing for EU expansion.
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Study finds that one-third of California produce is left to rot
Researchers from Santa Clara University set out to examine farm-level food loss-crops that are not harvested and found that 33.7 percent of crop yields were lost.
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Sustainability – a discussion with Dr Gavin Milligan
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
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Leftover grain from breweries could be converted into fuel
Breweries in the EU are reported to throw out around 3.4 million tonnes of unspent grain every year, weighing the equivalent of 500,000 elephants.
