New Food Issue 1 2024

Leah Hockley, Editor of New Food

Welcome to Issue 1 2024 of New Food – which is not only the first edition for this year, but also the first edition to be published since I took over from my predecessor, Joshua, as Editor. My first steps into the food and beverage industry have been conscientious and curious, and I look forward to not only bringing you the latest innovations from across the sector over the coming months, but also working with you all in order to do so.

Food innovation unleashed

For the latest instalment of the New Food magazine, we have focused on three pivotal areas that are shaping the industry’s trajectory: food safety, ingredients and alternative proteins.

In an era defined by globalisation and interconnected supply chains, ensuring the safety and integrity of our food has never been more critical. From farm to fork, a myriad of challenges – ranging from microbial contamination to chemical hazards – underscore the need for rigorous quality control measures and robust regulatory frameworks. Despite advancements, the food and beverage sector continues to grapple with these challenges, and efforts remain focused on bolstering traceability, implementing stricter standards and embracing more new and innovative technologies. Within our Food Safety In-Depth Focus, learn from the SurfSAFE project, the sister of Owen Carey (of Owen’s Law) and Stop Foodborne Illness about the latest advancements and campaigns that are impacting the food safety sector.

Elsewhere within this issue, the quest for novel ingredients drives culinary exploration to new heights, as companies push the boundaries of flavour, texture and nutritional profiles. But, as new products come to market, are companies potentially putting taste and quality at risk? For New Food, Luker Chocolate, Tirlán and Overherd offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.

Furthermore, amid growing concerns over sustainability and resource scarcity, alternative proteins emerge as a compelling solution to meet the world’s burgeoning demand for protein-rich foods. From insect protein to plant-based substitutes, the landscape of alternative proteins is rapidly evolving, offering a glimpse into the future of protein production. Within this issue, THIS™, Globe Buddy and TurtleTree share their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same nutritional levels as traditional proteins.

You can also stay right up-to-date with the very latest technology in the lab with our Application Notes & Whitepapers supplement. 

We hope that you find inspiration and valuable insights within these pages! Download now and embark on a journey into the food and beverage industry.