Product recalls can be costly and result in a loss of consumer trust, but they are often avoidable. Rob Kooijmans outlines his five tips to avoid the dreaded food recall...
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Jambu Palaniappan discusses the ways in which Covid has accelerated technology within the hospitality sector and how it may redefine dining-out.
Nespresso’s Head of HR offers her expertise on how to preserve and encourage a happy and strong working environment at a time when remote working is the norm.
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
The World Avocado Organization promotes the consumption of avocados across the world. New Food hears from its CEO, Xavier Equihua, as he offers insight into how the pandemic has affected trade and what the future holds for this popular green fruit.
In the latest edition of Talking Crop, Gideon Ashworth examines the concerning problem of an increasingly ageing farmer population, and asks what can be done to turn the tide.
Professor Chris Elliott questions the validity of a recent article which claimed widespread honey fraud in the UK and calls for regulators and Government to make strides towards better testing methods.
A team of researchers are taking a fresh look at the way health claims are worded. New Food's Joshua Minchin reports.
New Food interviews cannabis confectioner, Sheila Dedenbach, about her journey to success, her popular cannabutter, regulations, and the future of edibles.
New Food’s Editor speaks to Vanessa Labrecque about the culinary delights of cannabis.
The CBD sector is notoriously confusing. Here, the Association for the Cannabinoid Industry offers sound advice for staying ahead and remaining compliant.
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.