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The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
Joanne Hubbard, Technical Specialist Manager for Intertek, provides insights from inside the laboratory to help you understand how food testing operates in real life and what you can actually expect.
Ireland has a new food strategy, and it is hoping it will change not only the Irish food and beverage system, but act as a guide for other nations to follow.
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.
Erik Millstone examines the precarious nature of food safety in the UK after the Brexit referendum and points out that prevention is always better than cure.
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
Over the past year, avian influenza outbreaks have erupted over the UK. With the Government ordering all birds to be housed, New Food’s Grace Galler speaks to various names in the food industry to understand how bird flu has impacted poultry professionals.
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
Gareth Watson explores the UK consumer trends affecting the cheese industry and how Primula Cheese is adapting to new shopping behaviours.
Professor Chris Elliott delves into a potential scandal unfolding in China surrounding soy sauce manufactured by Foshan Haitian Flavouring & Food and highlights a warning food and beverage manufacturers should heed.
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
