The New Food team get the lowdown on new allergens that might emerge as we strive to create a more innovative and sustainable food sector. Hear from two leading allergen experts and the usual trio of Bethan, Abi, and Josh.

The New Food Podcast · Episode 24 – A history of hemp

You may have heard of hemp, you might even consume products that contain it, but did you know that hemp was used to ,manufacture rope for ships centuries ago? The New Food editorial team find out some barnstorming facts such as this one as they sit down for a history lesson with Gaia’s  Farming CEO Miachel Kyriakou on all things hemp. 

There’s an examination of the plant’s many uses, as well as a look at the regulations surrounding its production – which has not always been plain sailing. 

Join Bethan, Josh, and Abi for a useful history lesson and fascinating look into one of Plant Earth’s most useful plants. 

The New Food editorial team sit down for a history lesson with Michael Kyriakou, CEO of Gaia's Farming, as they learn the story of wonder-plant hemp.

The New Food Podcast · Episode 23: Wonky veg

Bethan, Josh, and Abi show some love to those vegetable that don’t quite fit in with the others as they discuss the merits of wonky veg. 

We hear from Phil Saneski of Farming Hope and Hollie Starkey, from Wonky Veg Boxes, as we try to identify the reasons consumers do or do not purchase wonky veg, as well as learn what the food industry should be doing to reduce the amount of fruit and vegetables wasted each year. 

Plus, we take to the streets of London to offer passers-by a carrot-shaped ultimatum – all that and more in this edition of Food to Go.

Bethan, Josh, and Abi show some love to those vegetable that don't quite fit in with the others as they discuss the merits of wonky veg. 

We hear from Phil Saneski of Farming Hope and Hollie Starkey, from Wonky Veg Boxes, as we tried to identify the reasons consumers do or do not purchase wonky veg, as well as learn what the food industry should be doing to reduce the amount of fruit and vegetables wasted each year. 

Plus, we take to the streets of London to offer passers-by a carrot-shaped ultimatum - all that and more in this edition of Food to Go.

The New Food editorial team get the lowdown on the luxury food and beverage sector and ask why consumers continue to buy luxury despite times getting harder. Brought to you by Centric Software.

The New Food editorial team get the lowdown on the luxury food and beverage sector and ask why consumers continue to buy luxury despite times getting harder. Brought to you by Centric Software.

The New Food Podcast · Episode 21 – The future of dairy

New Food’s editorial team discuss the future of the dairy, featuring a fascinating interview with Anne Peter Lindeboom, Managing Director Innovation at Friesland Campina.

Anne Peter discusses new avenues the sector is exploring, including adding more functionality to existing dairy products and a potential way to make chocolate not just an indulgence, but also nutritionally beneficial. 

There’s also important talk around sustainability and the steps the dairy sector is taking to improve its environmental impact, plus an evaluation of plant-based milk and cheese from our three writers. 

 

New Food's editorial team discuss the future of the dairy sector, talking functionality and sustainability along the way, featuring a fascinating interview with Anne Peter Lindeboom, Managing Director Innovation at Friesland Campina.

 

The New Food Podcast · Episode 20: What’s more sustainable – a meat-based diet or a vegan one?

Bethan, Josh, and newcomer Abi discuss the merits of meat-based and vegan diets, and attempt to get an answer to the difficult question of which is better for the planet.

We hear from Louisiana Waring of the Vegan Society and Nick Allen, CEO of the British Meat Processors Association (BMPA), as they make the case for vegan diets and examine the work the meat sector has undertaken to become more sustainable over the past few years. 

There’s an interesting debate around insect protein and cultivated meat, plus some difficult questions around what a vegan world would mean for some communities around the world.