New Food’s Editor, Bethan Grylls, speaks to entrepreneur and food preservationist Saasha Celestial-One about the consequences of our wasteful habits.
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The World Wide Opportunities on Organic Farms (WWOOF) programme connects volunteers with farmers across the world to help with farming tasks, but COVID-19 social distancing and isolation has presented new challenges. Tyler A. McNeil investigates.
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
Rob Tymowski, Managing Director at Livingstone, provides a primer of the food industry’s regulatory agencies and related frameworks, and how their future of regulation could be essential in preventing another pandemic.
Companies across the world are having to create contingency plans and react to changes in demand as a result of the COVID-19 outbreak. Here, Tyler A. McNeil takes a look at the Kellogg Company's response to a soar in demand for non-perishable items.
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
With advice from government bodies, industry consortia and workplace authorities looking to prevent further impact caused by the novel coronavirus pandemic, New Food’s Sam Mehmet reflects on the outbreak and its repercussions for the food and beverage sector.
FMCG Gurus’ Will Cowling takes a look at how consumers are changing their food and beverage shopping preferences, and discusses how this could impact the market.
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
Reports of panic-buying have been heard all across the globe and supermarkets are seeing products selling faster than ever before. Here, Dr Sylvain Charlebois explains that the panic-buying could have knock-on effects for the entire global supply chain and perhaps even present some opportunity.
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, takes a look at how packaging labelling can have adverse effects on public health, and explores what industry should be doing in response.
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
Genetically modified food has faced opposition from both consumers and decision-makers alike. Here, Dr. Oliver Peoples, PhD., CEO of Yield10 Bioscience, suggests that, with modern understanding of their benefits, GMO crops could hold the answer to ensuring the food security of the future.