Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
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Articles
The destruction of Ukraine’s agriculture: All part of the masterplan
Professor Chris Elliott highlights a frightening tactic employed by Russia one year on since the invasion of Ukraine – the weaponisation of food.
Food Safety – Rethinking recalls and mycotoxin analysis
Download our in-depth focus on food safety to get expert insight from two foremost food industry experts on mycotoxin analysis and product recalls.
New Food Issue 1 2023
Discover the latest trends and insights in the food and beverage industry, from the future of cultured meat to tackling food waste, in Issue 1 2023 of New Food.
Beyond gluten-free: Why coeliac disease requires more attention
New Food’s Grace Galler hears from Helen North about why the Gluten Free Accreditation Scheme is a step in the right direction for raising awareness for coeliac disease.
Fabulous faba beans: is the British grown crop the key to fixing a food crisis?
2023 has kickstarted the year of the faba bean — the past few months have already seen campaigns to increase the production and consumption of the British grown crop and make them a staple in the nation’s diets. New Food explores the increasing popularity of faba beans and how they…
The Heptagon of Food Quality
One person’s idea of quality can be very different to another’s. Here, Filippo Renga and Chiara Corbo from Smart AgriFood Observatory share how best to capitalise on your brand’s unique qualities.
Tales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
Age is just a number: Scotland’s all-female gin distillery
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
The macadamia nut: an underrated plant-based option?
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
The “world’s first” cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
Honey: Much more than a sweetener
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
Updating and improving UK bread laws
Real Bread Campaign coordinator Chris Young says that change is long overdue but that the UK Government is ignoring the needs of shoppers and small bakery owners.
Pancake Day: from a plain past to protein-packed present
From religious beginnings to a social media craze. How has Shrove Tuesday changed over time? Simon Parker discusses pancake popularity in 2023.
A world wrapped in food packaging
As the reality of climate change sets in, Dr Andy Zynga asks the question: are we doing enough for our planet when it comes to food packaging?
