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With the cost-of-living crisis hitting many consumers hard in the capital, Hina Bokhari AM, former Chair of the London Assembly Economy Committee, reveals the advice given to the Mayor to help alleviate food insecurity.
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
Philip Simpson, Commercial Director at ReFood, discusses the value of non-destructive testing technologies and how they can be harnessed by food manufacturing businesses to reduce avoidable food waste.
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
Professor Chris Elliott discusses why he thinks AI models will have a "hugely important and positive impact" on the future of the world’s food supply system.
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Dale Carter, Trade Mark Partner at Reddie & Grose, uses his trade mark expertise to assess whether accusations that Marks and Spencer has "ripped off" the Craft Beer Co hold weight.
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
