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.
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Articles
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...
eBook: The future of plant-based food analysis
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
Refocusing on quality to strengthen consumer trust
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
Is the wait nearly over for FDA updates?
Reporting on what Donald Prater from the FDA has to say about updates at the Administration, Grace Galler highlights key takeaways from his talk at IAFP 2023.
The most important new food legislation for a generation?
Professor Chris Elliott reveals what he thinks is the most important piece of legislation for a long time is and explains its impact on the food and beverage sector.
eBook: The Field Guide to Food Powder Characterization
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.