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When we set up Fairfields Farm Crisps in 2006 we never expected that in just 10 years we'd be exporting to 15 countries around the world and selling our products through national retailers and pubs, as well as on airlines and trains. From a humble potato, our business has certainly…
In Sitka, Alaska - a town of 9000 where 20% of the economy depends directly on wild salmon - there’s a well-known coffee shop decorated with images of fishing. The Highliner Coffee Shop sells a coffee mug printed with a Sanskrit quote: “To judge a thing one must know the…
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
The concept of organic farming began in the early 20th century as a way to combat erosion and soil depletion,1 and was originally referred to as ‘humus farming’, with an emphasis on ‘feeding the soil’. In this article Kitty Broihier, MS, RD, LD and Allison Stowell, MS, RD, CDN, from…
Cereal foods have nourished humans for millennia and their dependability has been both a blessing and a challenge for the industry. Grains have been hidden in plain sight, so to speak, with their familiarity overshadowing any hope at stardom. Yet by shifting the focus to lesser known ancient grains, these…
Roy Manuell, Junior Editor of New Food, brings you a 21st Century update on developments and improvements in food safety.
Claiming ‘naturalness’ for food and beverages remains an unbroken trend. Nils Wolfgang Bings offers further comment on the issue.
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
Phillip Crosby, Joseph Juran and others have estimated that the cost of poor process control (poor quality) can range from 15-40% of business cost1–6. The cost to eliminate a failure (defect) in the customer phase is five times greater than at the development or manufacturing phase. In this article Larry…
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
Food regulations are needed to protect consumers. Existing regulations, however, may affect food security without any contribution to product safety and hence do not protect consumers. Moreover, laws and regulations differ between countries. In this article Huub Lelieveld, GHI-Association; c/o Department of Food Science and Technology, Universität für Bodenkultur discusses…
Food allergies and other food sensitivities are individualistic adverse reactions to foods. The hazard may be defined as the inadvertent consumption of a food allergen by a sensitive individual. In this article François Bourdichon, Food Safety Consultant, and Bert Pöpping, FOCOS discuss true food allergies (reproducible adverse reactions to a…
The UK food industry reacts to the General Election result.
