Umami: the 5th taste
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
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Articles
Plant automation drives demand for inspection technology
The greater use of automation at food processing plants is enhancing the threat of foreign matter contamination, making it increasingly crucial for operators to leverage potent inspection systems.
New Food Issue 6 2022
Issue 6 of New Food is out now - enjoy more than 50 pages of food safety analysis, new product innovation and application notes.
Food Waste: Is it time to go back to the chalkboard?
New Food’s Joshua Minchin brings you analysis from Kerry’s case study at Food Ingredients Europe in Paris, where education is the message of the day.
Could alternative proteins solve antimicrobial resistance?
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
Delta blues: On the sustainability frontline
New Food’s Joshua Minchin reports on a US Sustainability Alliance trip from the Mississippi Delta, where the sustainability stakes are as high as anywhere…
Sports beverages: “Finding your niche”
What does it take to succeed in the arguably saturated sports beverage market? Find out what strategy consultant Maria Pavlidou told New Food’s Grace Galler….
Cutting down on Brazilian deforestation
What is being done in Brazil to push sustainable production? Find out what New Food’s Grace Galler learnt at the AgriSustainability Talks event at the Brazilian Embassy…
I agree with Clarkson, and I don’t say that very often
In his latest column for New Food, Professor Chris Elliott explains why low food prices are not always a good thing…
The American restaurants are coming: but who does this benefit?
Over the last few years, numerous US food chains have set up shop across the UK, but what could this mean for the already struggling hospitality industry? New Food's Grace Galler investigates.
Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
Can GMOs and clean label co-exist?
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
The new kids convenience food on the block
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
