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Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
In this edition of our Meat In-depth Focus, we hear from some of the meat sector's most influential voices on evolving trade regulation, the role of feed in the road to Net Zero, and how we might balance nutrition and sustainability.
The UK and Germany have expressed a desire to drop their biofuel commitments temporarily and divert gran destined for buses and lorries onto plates.
Ben & Jerry’s has made a commitment to prioritise paper packaging that takes less of a toll on forests around the globe, which continue to be destroyed at an alarming rate.
The impact of food transportation on the climate is a lot worse than was previously anticipated, with researchers urging consumers to buy and eat local.
Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
The research team will use the diversity of the selected case studies to attempt to solve one of humankind’s greatest challenges – how are we going to feed more people?
At the Dairy UK annual dinner, Arla UK Managing Director called on the UK government to not lump the dairy sector with any further admin, whilst MP Alicia Kearns hinted at new regulations forthcoming. Here's our Editor's breakdown of the speeches.
Christina Bauer Plank, Global Vice President of Hellmann’s & Dressings, Unilever, analyses the role of businesses to drive positive change and help consumers reduce household food waste
JBS has committed to funding and supporting several sustainability projects in the Brazilian state of Mato Grosso, including an effort to improve traceability.
