Revolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
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Articles
A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
From the horse’s mouth: three steps forward and one leap back
Professor Chris Elliott marks ten years since the infamous Horsemeat Scandal and assesses how resilient we are to fraud now.
Application Note Supplement – Issue 6 2022
Welcome to New Food's Issue 6 2022 Application Notes supplement.
“People love a bargain”: Innovating in the snack food sector
Find out why the Marketing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
Are Europeans altering their food shopping habits?
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
Why new GM techniques must be strictly regulated
In a bid to counter the UK’s current trajectory, Secretary General of European Non-GMO Industry Association (ENGA) Heike Moldenhauer proffers the case to maintain the status quo for strict regulation of new GMOs.
Five food trends to look out for in 2023
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
Food safety – Salmonella controls and stretched supply chains
Read our latest food safety in-depth focus to get top insight from global food and beverage experts, including Sandra Eskin of the USDA-FSIS and Noleen Donegan.
Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
CO2 laser processing: a technology to improve food safety
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…
The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
Horse and cart to nationwide: Why expansion for SMEs is worth the risk
John Drayne explains how his business, Drayne’s Farm has expanded from being local supplier to selling its products across the island of Ireland.
Supermarket responses to the consumer recession
Clive Black of Shore Capital examines the way retailers in the UK are adapting to a changed consumer-landscape, as the cost-of-living crisis continues to bite.
