The nine projects to receive funding are applying big data, artificial intelligence and robotics to UK farming, with the aim of establishing a more efficient system of food production that cuts costs and reduces greenhouse gas emissions.
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Covid-19 has accelerated the deployment of technology in the global food and drink supply chain. Here, tech expert, Paul Cuatrecasas explains how…
Andrea Paoli, Head of Food Manufacturing, Robotics and Automation at the National Centre for Food Manufacturing, University of Lincoln, explores how a systematic use of automation and robotic systems could facilitate a major advancement in food manufacturing efficiency during times of unsustainable economic pressures.
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
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.
The Annual Report also includes details about Nestlé's commitment to achieve zero net greenhouse gas emissions by 2050.
Endorsed by Pope Francis, the resolution stresses the importance of minimising AI technology's risks while effectively exploiting its potential benefits.
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
Academics have prepared a report for industry stakeholders that identifies the next steps for the uptake of digital technologies across the food manufacturing supply chain and examines current business successes.
Socrates and his student, Plato, are a perfect example of how good leaders are shaped by observant students. Here, Darcy Simonis, industry network leader for food and beverage at ABB, explains what can be learned from global manufacturing leaders such as China.
New Food is hosting a live Twitter debate on 23 October 2019 at 3pm BST to discuss: 'What's the hardest type of food fraud to detect?"