Shifting towards radical climate transparency
Kit Nicholl explains why “radical climate transparency” is the way forward when it comes to generating consumer trust around sustainable food claims.
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Articles
Food Safety – Allergen controls and sustainability vs. safety
Discover Food Safety In-Depth Focus, featuring articles on allergen control, sustainability vs safety, and toxins in our food.
Harnessing food tech to reshape the food industry
Rogério Peres, Chief Information Officer at JBS discusses how AI is revolutionising the way we produce, process, distribute, and consume food.
Toxin free food? Health risks for our food.
In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
New Food Issue 3 2023
Issue 3 2023 of New Food is out now - download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
Leading the charge against food crime
From fake alcohol to potentially fatal substances sold as diet pills; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is tackling food crime.
Fukushima fallout: Is your sushi safe?
Professor Chris Elliott talks sushi in his latest column for New Food, after the Japanese Government announced the release of wastewater from Fukushima into the Pacific Ocean.
“The food industry shows university isn’t the only route to success”
Dermot Hawkins, Finnebrogue Operations' Director, explains his view on why businesses in the food sector should be investing in people that demonstrate hard work, personal development and social mobility regardless of their educational background.
The Food Integrity Report by New Food
Get a taste of Food Integrity Global 2023: Dive into expert insights on food safety, sustainability, and innovation. Download the Food Integrity Report now.
Finnish liquid gold: Kyrö Distillery’s award-winning whisky journey
Co-founder of Kyrö Distillery Company Miika Lipiäinen pours a glass of the heritage behind the Finnish rye whisky haven in Isokyrö, blending tradition, innovation, and community spirit.
Is food inflation really coming to an end?
Professor Chris Elliott asks whether this truly is the beginning of the end of food inflation, or whether it's only just getting started...
“Sustainability costs money”: Diving into SeaChange® 2030
Adam Brennan, Chief Sustainability Officer for Thai Union Group, sits down to discuss how $200m of funding for the SeaChange 2030 project will be used for sustainable advancements in the seafood sector
Bad apples? With animal cruelty, the whole orchard is rotten
Sean Gifford, Managing Director of The Humane League UK discusses why he thinks animal cruelty is an ongoing problem in the UK food industry and why a “strong movement” is necessary.
Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
Are rice shortages on the horizon?
Will we be facing shortages of rice in the near future? Professor Chris Elliott examines the impact of the Indian rice export ban and reveals some shocking findings...