PepsiCo talks sugar, sustainability and a responsible approach to development
1 November 2016 | By Roy Manuell
New Food speaks exclusively to PepsiCo on what it is doing to ensure the health and sustainability go hand in hand with its products...
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Articles
France’s field-to-table agricultural approach
31 October 2016 | By Roy Manuell
France has an undeniably unique approach to gastronomy with an emphasis on fresh produce and a field-to-table approach. New Food speaks to journalist Kait Bolongaro for a further insight...
How To Fly A Spitfire: the newest gin on the block on playing the long game with the drink of choice
27 October 2016 | By Denise France, Spitfire Heritage Gin
People are falling in love again and the passion for gin doesn’t show any sign of slowing down. Denise France, CEO Spitfire Heritage Gin talks us through the gin revolution...
A closer look at… GBBO The Final: Candice takes the crown – A feature on temperature control
27 October 2016 | By Stephanie Anthony
In the final episode of our Great British Bake Off feature we talk you through the process of temperature control...
Truly gluten free sauces – Gail Brown, Director of Thornleys
26 October 2016 | By Gail Brown, Director of Thornleys
Gail Brown, Director of Thornleys Natural Foods Limited discusses her experience with Coeliac disease, the inspiration behind the company...
Hard to beet: Tetra Pak talk us through the unstoppable 100% juice trend
25 October 2016 | By Roy Manuell
Exclusive with Tetra Pak about the latest juice trends, issues and how the industry might shift in light of the great sugar intake debate...
Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies
24 October 2016 | By Guka Tavberidze, Founder and CEO of Savse Smoothies
Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables...
A closer look at… GBBO Week #9: 10 fun French food facts
21 October 2016 | By Roy Manuell
Take a look at New Food's profile of France as we try and give you an insight into some quirkier aspects of what makes French food fundamentally French...
Defeating fake food with 21st century active labelling
18 October 2016 | By Martin Coates, CEO Agrantec
CEO of Agrantec, Martin Coates details the importance of active labelling and following the food from farm to fork at every step of its life...
Issue #5 2016 – Digital version
In this issue: Distilling; Water Contaminants; Coffee Processing; Brewing Supplement; Future Protein; Food Fraud; Allergens; Ingredients Supplement; Novel Technology; Sustainability; Hygiene; and much more...
Industrial uses of yeast – brewing and distilling
Graham G. Stewart, Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland describes the industrial uses of yeast in brewing and distilling...
Brewing supplement
In this Brewing supplement: Industrial uses of yeast - brewing and distilling; Science of sake; BrauBeviale 2016 show preview...
Ingredients supplement 2016
In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds...
The global diversity of distilled spirits
14 October 2016 | By Paul Hughes, Assistant Professor of Distilling, Oregon State University
Paul Hughes, Assistant Professor of Distilling, Oregon State University gives us an excellent insight into the diffusion and diversity of spirits...
Emerging contaminants in the water we drink
14 October 2016 | By Dr. Ulrich Kreuter, Technical Manager, NSF
People consume water from a wide variety of sources within the aquatic ecosystem and the control of contamination is an important issue, not only for human health, but also for the environment as a whole. The role fertilisers and pesticides play in changing aquatic ecosystems across the world is such…
