Sustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
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Articles
Meat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
CBD products: The importance of child-safety
Lifestyle Packaging’s Steve Brownett-Gale answers all the important questions surrounding child-resistant packaging for the CBD industry.
Potential uses of bacteriophages for microbial meat safety
María Lavilla and Estibaliz Ruiz-Santamaria from AZTI-BRTA share the benefits of applying bacteriophages throughout the food chain in the fight against AMR.
The food safety and human health timebomb
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.
World Food Safety Day: FDA priorities amid structural changes
This World Food Safety Day, New Food’s Grace Galler speaks to Consumer Brands Association’s Sarah Gallo about what the FDA should prioritising amid upheaval.
What does sustainability really mean?
Joshua Minchin asks what sustainability really means to farmers across the world after some fascinating conversations in a recent episode of Food to Go.
Food System Resilience: Why it’s more important than ever
Professor Chris Elliott discusses how the UK can ensure it is food secure in a rapidly changing world that is facing various shocks.
The coeliac tax
Coeliac UK’s Fiona Newsome highlights the financial impact shopping for gluten-free can have on coeliac consumers and urges action from legislators and industry.
Protecting tradition with testing
Alessandro Cavaglioni, Head of Laboratory at Tuscany-based analytical service provider ISVEA s.r.l., discusses how they utilise a suite of specialised separation techniques to provide producers with fast, reliable test results to meet their unique needs.
Sixty years of standard setting – where Codex came from and where it’s going
To mark its 60th year, Sarah Cahill, Steve Wearne and Tom Heilandt reflect on the history of the Codex Alimentarius Commission from its inception to its scope and continuing evolution in serving the interests of consumers and the food and beverage industry alike.
Food Safety – FDA reforms and 60 years of Codex
Discover Food Safety In-Depth Focus, featuring articles on FDA reforms, Codex's 60th anniversary, and the cost of gluten-free.
From trash to treasure: Revolutionising food redistribution with Olio
Co-founder and CEO of Olio, Tessa Clarke tells Grace Galler exactly how the food redistribution company keeps food safety standards in check while fighting food waste.
Foods Program reform misses the mark
The infant formula crisis in the US last year prompted calls for reform at the FDA. Brian Ronholm is Director of Food Policy at Consumer Reports and here reflects on the FDA’s response to industry-wide concern.
New Food Issue 2 2023
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.