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PepsiCo Europe has announced that it aims to eliminate virgin fossil-based plastic in all of its crisp and chip packets by 2030. The packaging will be replaced with recycled or renewable plastic.
A new study suggests that enset, a relative of the common banana native to Ethiopia, has the potential to feed millions of people.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
With Veganuary in full swing, and a record two million people pledged to take part, restaurants around the world are joining in on the vegan movement with plenty of new launches, but is it too good to be true?
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
New Food hears from Buckley’s Bees, an organisation looking to help repopulate the dwindling bee numbers, on why extinction would have such a detrimental impact on our food system.
Though there is a suggestion that large industrial farms can harm biodiversity, there are solutions farmers can put in place to mitigate this and promote wildlife growth in agricultural settings.
Professor Chris Elliott offers his thoughts on the rewild scheme, which will see £800 million go to landowners to plant trees and restore wetlands, but there are fears that this will cause serious food security issues and even put small farms out of business.
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
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.
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
