Arla Foods signs deal to develop Nigerian dairy sector
European dairy cooperative Arla Foods and the Nigerian government have signed a deal to continue efforts to develop Nigeria’s dairy sector.
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European dairy cooperative Arla Foods and the Nigerian government have signed a deal to continue efforts to develop Nigeria’s dairy sector.
In support of developing cultivated meat in the country, Japan’s Prime Minister has said that foodtech is important for “realising a sustainable food supply”.
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
A survey has found that 49 percent of consumers reducing their meat intake said to cut costs said that their new diet is more expensive than it was before.
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
UK supermarket Sainsbury’s is introducing fruit and vegetable boxes at over 200 stores to allow customers to buy surplus products at a lower price.
In partnership with EIT Food, Häagen-Dazs has started a global project aiming to explore innovation in technology and ingredients.
UK supermarket Co-op are removing ‘best-before’ dates on fresh fruit and vegetables to help customers cut food waste and save money.
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
Thérèse Coffey is set to deliver a speech to explain why the UK and US “must forge a more sustainable future for agriculture together”.