Emerging technologies are promising a safer and more transparent supply chain, but can we ever truly trust these new innovations? Ahead of her contribution to the food fraud panel at Food Integrity 2020, Julie Pierce tells New Food why we should trust in blockchain.
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New Food’s Editor, Bethan Grylls reveals what she is most looking forward to at the upcoming Food Integrity conference.
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
New Food recently attended the Food Standards Agency’s (FSA) first 2020 Board Meeting to hear how it will manage the inevitable changes coming to the UK’s food systems, and ensure not only a smooth transition, but a securer supply chain.
Coca-Cola has introduced an alcohol brand in the east, while CBD and non-alcoholic alcohol rise in the west. Nathalie John and Edward Carstairs of Gill Jennings and Every explain how companies must protect themselves as the food and drink sector sees an influx of change and innovation.
Ahead of speaking at Food Integrity, Bethan Grylls, Editor of New Food, interviews innocent drinks’ Central Technical Team Leader, Konstantina Karagkika, about the pressures on industry and how the company looks to identify and prevent risks to its supply chain.
In its annual predictions, The Acheson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.
The United Nations has declared 2020 as the International Year of Plant Health. Here, Dr Sylvain Charlebois takes a look at how important this really is for the planet and for ensuring a sustainable supply of food across the entire globe.
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
In light of increasing consumer interest in CBD edibles, Stephen Goldman and Ian Jessup of PhytaTech highlight several important safety hurdles that companies must navigate to ensure safe products for its customers.
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here,?Bethan Grylls speaks to expert Ryan Crane about the variances, US?regulation, and his vision to remove the cannabis stigma.
In an era that is waging war on sugar, a range?of companies have started to experiment with sugar alternatives. Jaclyn?Bowen explores.
Based on FMCG Gurus' 'The Impact of Immunity – Global Report 2020', Will Cowling explores how the results reflect a consumer shift towards a focus on immunity when considering diet.
The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. Bethan Grylls hears from its co-founder about why this combination works.
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.