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The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
Teddie Levenfiche speaks to Grace Galler about why he thinks matcha is a “superior source of caffeine” and how PerfectTed has taken the UK by storm since featuring on Dragons' Den.
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
Vicky Bond discusses why she thinks the "quest for cheap meat and eggs has gone much too far" and why it is important to hold companies accountable to their cage-free promises.
With global food systems wreaking havoc on our climate, Jamie Crummie asserts the best place to start with tackling this overwhelming problem is addressing food waste.
Professor Chris Elliott reflects on the most recent food fraud case to sweep the food and beverage industry, and calls for clear actions points to prevent anymore.
Vanessa Coffman offers highlights of the panel session New Food hosted at its 2022 Food Safety Conference which discussed the potential pitfalls of current recall systems.
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
Food businesses are waiting on tenterhooks to see what changes the UK Government will make to regulations and standards following Brexit. But how are food safety bodies such as the FSA planning to mitigate industry pressures?
