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Ketchup: fridge or cupboard? The debate is settled…
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
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Could QR codes be the way to reduce dairy waste?
QR codes have become popular since the pandemic, but a new study suggests that this technology could be the answer to reducing one of the largest sources of agricultural and food waste.
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Planet-friendly packaging
A team of researchers seek to create an alternative, greener packaging material that helps certain food and beverages last longer.
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Reducing food loss and waste through preservation
The majority of food waste occurs in the home; here, Emma Cahill explains how manufacturers can employ clever tactics to help consumers be less wasteful.
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Morrisons aim to end waste by removing expiry dates on milk
One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
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Keep abreast of the latest food safety updates
In New Food's latest Food Safety stories find out how private food safety standards are impacting global agri-food supply chains and ways in which crisis management has evolved since Covid.
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Watch this week’s 60 second news
24 September 2021 | By
Tune in to watch this week's main headlines impacting the food and beverage sector, delivered to you in a one minute video.
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A botanical-based approach to keeping meat safe and fresh
While many traditional means of preserving meat are no longer acceptable to today’s consumers, rosemary can provide an effective natural solution.
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The latest news and stories around food safety
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
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Will labour shortages break the British meat industry?
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.
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Lessons must be learned from FSA’s failed Russell Hume investigation
Professor Chris Elliott urges government to give the NFCU more authority when it comes to investigating cases of food crime and argues that the unit could have prevented the Russell Hume case from collapsing.
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Kerry purchases preservation specialist Niacet
Kerry hopes the acquisition of the preservative specialist will enhance its own food protection business and allow it to expand its product range to a broader market.
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I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
