Hot on the heels of the Easter Special, another important festival is in the spotlight: Eid al-Fitr. Food (and lack of it) plays a critical role in this Islamic festival, which signals the end of the holy month of Ramadan.

Josh and Grace speak to Zara Mohammed of the Muslim Council of Britain to ask all the questions you’ve always wanted answers for concerning Ramadan and Eid. They find out just what it’s like to fast all day, the surprising foods that find their way onto the table during an Eid celebration, and what an iftar at the London Olympic Stadium looks like… 

On this Easter special episode, Joshua Minchin and Grace Galler speak to two guests about lamb and chocolate, two foods that are associated with the holiday and can be found in abundance in supermarkets at this time of year.

Providing us with some insight from the lambing sector is Phil Stocker, Chief Executive of the National Sheep Association (NSA). During the podcast Phil gives some great insight into exactly what is on sheep farmers minds across the UK. He also discusses how lamb imports from countries such as New Zealand could be beneficial for British farmers at a demanding time of year.

US confectionery industry set for $4 billion boost this Easter

Later on in the special, Jac Tyrrell, Brand Manager at NOMO discloses what goes on behind the scenes when innovating chocolate in the free-from and vegan categories. She also explains why she thinks free-from chocolate should be left to the experts in the food sector.

Joshua Minchin and Grace Galler get AFDO Executive Director Steven Mandernach back on the pod to talk through the latest update from the FDA on its proposed reforms, plus get the inside track on who he thinks might land the star role.

Steve explains why some top potential candidates have already ruled themselves out of the process to find a new Deputy Commissioner of Human Foods, after Frank Yiannas resigned from the Administration last month. 

FDA food chief resigns: Why has Frank Yiannas stepped down?

Plus, Grace and Josh ask Steve for his read on the reaction of the food and beverage industry to the FDA updates: along for the ride or distinctly unimpressed, listen to find out. 

You can listen to the episode on Soundcloud, Spotify, or Apple Podcasts. 

The New Food editorial team talks sustainable farming in this bumper episode, brought to you by the Almond Board of California.

There’s an interview with Louisiana farmers Mead and Marshall Hardwick, where they discuss the technology they use to look after their land and their interesting wildlife.

There’s an interview with the Almond Board of California and retailer Pip and Nut, where we learn how important collaboration is to ensure ethical sourcing and a little waste as possible.

Lastly, Director of the USSA David Green explains why there are so many misconceptions about US farmers and reveals the truth.

You can listen to the podcast on Soundcloud, Spotify, or Apple Podcasts. 

New Food’s Joshua Minchin and Grace Galler speak to Dr Jessica Danaher, Senior Lecturer of Nutrition at the RMIT University in Melbourne, Australia about how insects could be the next big thing in the alternative protein industry. 

Even though eating insects is common in many regions of the world, Western cultures do not seem to be putting insect products on menus. But why is this? Will attitudes in the Global North shift to make insects the food of the future? Or, even the sustainable benefits of eating insects in mind, will people have to think twice before adjusting their diets? Listen to hear our thoughts.

In this emergency episode, Joshua Minchin and Grace Galler jump on a call with Steven Mandernach, Executive Director at the Association of Food and Drug Officials (AFDO), to discuss the US Food and Drug Administration’s (FDA) revolutionary updates. Listen now to hear what Mandernach had to say about Frank Yiannas stepping down, the redesigning of the Human Foods Program and what he thinks having a new food representative will mean for food safety in the US.

Joshua Minchin and Grace Galler speak to Professor Chris Elliott about what food trends will take the world by storm in 2023. Will food inflation continue to soar? Where will consumers stand on alternative proteins? Will Josh and Grace ever stop talking about the weather? Listen to find out.

In this end of year extravaganza, the New Food editorial team review 2022. Josh and Grace highlight their favourite episodes of Food to Go, their favourite interviews of the year and also pick out things to look out for in the food and beverage industry in 2023. 

Listen to the episode to find out the answers to all of the above, as well as the identity of the kitchenware supplier Josh likes the most, and Grace’s TikTok-inspired prediction for the breakout star food of next year. 

Links to the content mentioned in the episode

New Food’s dynamic duo are back with another episode of Food to Go, this time featuring three interviews from the EFFoST 2022 conference at Dublin’s Aviva Stadium. 

Josh fills Grace in on his exploits across the Irish Sea, featuring Guinness chat, an analysis of Grace’s Grandma’s shopping habits, plus some serious stuff too. 

They look at the demographic that attended EFFoST and why it could potentially be a great thing for the food and beverage industry, as well as discuss some of the insights Josh garnered at the two day conference in Dublin. 

Plus, as promised, there’s interviews with three of the event’s star speakers to enjoy too. 

A number of commercial industries share an arduous objective: to maintain high standards of product quality amid rapidly changing market demands.

In a just-in-time world, the ability to make immediate, data-driven decisions is paramount. FT-NIR technology has emerged as one such solution that allows for the non-destructive qualitative and quantitative analysis of raw materials, in-process intermediates, and finalised products in all areas of the food industry.

With FT-NIR technology, the integrity of foodstuffs can be monitored throughout the entire manufacturing process – enabling producers to promptly determine ingredient quality and make efficient use of valuable raw materials. From edible oils and beverages to solid ingredients and meat blending, this episode sheds light on the range of applications for which Bruker offers FT-NIR quality control solutions and how they can help.

Watch below as a vodcast:

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If you have any questions or comments, please get in touch. We love to hear from you.