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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.
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.
Inês Santos explains how one can improve target quantification in testing for norovirus and hepatitis A with digital PCR.
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.
Josephine Liang, CEO of the reusable lunchbox scheme CauliBox, asserts that recycling won’t solve our sustainability problems.
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.
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
In his second column, Sepe Sehati discusses the UK's relationship with food and how well-thought-out government initiatives coupled with a change of mindset and lifestyle could help create a healthier Britain and save the dying NHS.
With the Food Safety Conference 2022 fast approaching, Issue 4 2022 of New Food takes stock of current and emerging food safety concerns with an especially sizeable food safety In-depth Focus, including expert insight from 14 professionals. Plus, coverage of food inflation, sustainability, future foods and so much more!
The food and agriculture industries have an appetite for reducing carbon emissions, with many businesses setting their own goals to meet Net Zero. Filippo Guerrini from regenagri explains the critical role a ‘carbon standard’ can have in successfully reducing carbon emissions across the entire food supply chain.
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
The qualification of Master Sommelier is one of the most difficult to achieve in the food and beverage industry. Joshua Minchin finds out how to become a Master Sommelier and asks why there is a lack of diversity within the trade.
As nearly everyone is aware, food price inflation has reached levels we haven’t seen in recent history. Here, Richard Volpe reflects on some of the major causes as well as lesser-known impacts that have created this perfect storm.
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
