Getting novel foods to market
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
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In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
7 July 2023 | By
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
The FSA explains its new Food Law Code of Practice in more detail and answers some of the key you have about how it will impact the food and beverage industry.
After a recent trip to Nebraska, Joshua Minchin examines the case for conservation on the Great Plains and highlights why the Dust Bowl still looms large in the memory of many.
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
Diane Letson from US hunger relief charity Feeding America shares her belief that more can be done to deliver the huge volumes of wasted food in the US to hungry American mouths.
Welcome to New Food's Issue 2 2023 Application Notes supplement!
Andrew Pyne, Chief Executive of the Federation of Bakers, explores the challenges currently facing the bakery industry.
Why the sudden discourse about macadamias? Colleagues from the World Macadamia Organisation (WMO) explain why the time is ripe for consuming more of these prized fruits.
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.