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.
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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.
The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
Turning Georgia from the Peach State into the Food State
New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
Verifying food authenticity: how to navigate the method jungle
Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
The butterfly effect: making sustainable wines that are an affordable luxury
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.
Food testing: expectation vs. reality
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.
Food Vision 2030: Is Ireland about to export its leadership?
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.
To GE or not to GE? That is the question
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.
CBD – the touted cure-all with huge potential, but is it safe?
Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.
Food safety in a post-Brexit UK
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.
Getting what you need, not what you want
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.
How is the bird flu outbreak affecting the UK?
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.
