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.
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Articles
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?
20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
What is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
What’s next for dairy? FrieslandCampina outlines its key trends
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
Antimicrobial resistance: It hasn’t gone away
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
“Eating its own capital”: Investing in a planet-friendly food system
New Food’s Grace Galler investigates why investors may be apprehensive to invest in food systems and how their impact could make a monumental difference when it comes to food insecurity and climate change.
Certified Louisiana: Backing your own
New Food hears from Certified Louisiana Director Deana Erdey to find out how the scheme supports local food and beverage businesses.
Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
Growing evidence to ban the use of nitrites from our meat
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
