Black Project: Denver’s top secret(ish) brewery
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
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What to expect at Food Safety Conference 2022
The New Food editorial team guide you through two action-packed days of content at The Food safety Conference 2022.
Street food in the US
If you’ve visited the US, you’ll likely have experienced the delights the food trucks have to offer. Here New Food finds out how these meals on wheels became so embedded in the country’s culture and some of the most successful businesses among them.
Sustainability high on the agenda for Belgian strawberry growers
Ahead of the 4th International Strawberry Congress in Antwerp this September, Jan Engelen of Coöperatie Hoogstraten explains why fortifying ESG approaches is vital to the health of the industry.
The impact of inflation on food
Purity Hrisca, Technical Manager at Sainsbury’s, provides clarity on precisely what inflation means and how it can impact food security and safety.
Sweetener industry trends and new formulations
HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
Where are we with ‘forever chemicals’?
Regulatory measures are welcomed progress as concerns over PFAS in the global food chain increase in Europe.
Food safety – climate change, contamination, DNA-based techniques and allergens
In this edition of our Food Safety In-depth Focus, we hear from Papa John's and Chipotle on food safety culture, plus a roundtable of experts gather to discuss how we might curb one of the industry's most dangerous threats.
Bioactives: Redefining healthy ageing with food
Dr Catherine Kwik-Uribe, Vice President, Scientific & Regulatory Affairs and Scientific Research from Mars Edge shares the initial findings of an in-depth study into our ageing global population; highlighting key takeaways regarding the health benefits of bioactives in our diet.
What is high moisture extrusion and why everyone in plant-based should be talking about it
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
Brewing & Beverages – producing and climate change challenges
In New Food's latest Brewing & Beverage In-depth Focus we speak to James Howat of the Black Project and hear from wine expert Nenad Trifunovic of Wine&More.
The virus battle
Inês Santos explains how one can improve target quantification in testing for norovirus and hepatitis A with digital PCR.
Reservation fraud – it’s a thing
Reservation fraud is a growing concern for restaurants and patrons alike. Here, the founder and CEO of identity intelligence company Deduce, Ari Jacoby, provides insight into this emerging deception.
Recycling should be last resort for managing packaging waste
Josephine Liang, CEO of the reusable lunchbox scheme CauliBox, asserts that recycling won’t solve our sustainability problems.
Ingredients – protein and fruit
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
