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Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
Following the publication of its progress report on its responsible sourcing programme, New Food offers an overview of how Twinings is making positive change within the communities of its supply chain.
As the origin and journey of our food and drink becomes ever more important, the industry will find itself under the scrutinising gaze of the consumer as they demand total transparency.
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
Allister Kelly, 35, has been named as the man who died at Linden Foods factory in Country Tyrone last Thursday morning.
New Food's Editor Bethan Grylls and innovative global plant-tech company, Equinom, invited plant-based pioneers to 'lean in' to the mic and kick off a new series led by women.
Senior executives within the chocolate manufacturer say the move will strengthen Barry Callebaut's position within the Russian market.
Weetabix has been accused by Unite of “fire and rehire” plans, while the cereal manufacturer says its ways of working have to evolve to remain competitive.
Heinz sauces will be made in the UK for the first time in more than 20 years after Kraft Heinz announced plans for a multi-million pound investment in a Wigan manufacturing plant.
Swiss food manufacturer Nestlé has announced plans to close one of its UK factories, with investments into other plants in the UK to be made instead.
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
Denis Treacy discusses Covid’s impact on mental wellbeing in the workplace and offers some advice on ways to remain engaged, connected and positive.
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
HelloFresh's Tilman Eichstaedt explains how the company offset 100 percent of its direct carbon emissions and became the first global carbon-neutral meal kit company.
