Low/no: this is just the beginning
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
List view / Grid view
Articles
As sweet as vegan pie – if you get it right
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Is there a link between heavy metals and autism?
Debates have arisen over the years as to whether or not there is a link between heavy metals and child development. Now, a new court case hopes to shed a light on this once and for all.
Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
Nutrigenomics: creating nutritional strategies for the 21st century
Food writer Jacob Smith provides insight into the potential of genetic-based nutrition both for athletes and in a clinical setting.
New genomic techniques – saviour or nemesis?
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
Are bugs the future of pet food?
Is insect-based food the best thing for pets, humans and the environment? New Food finds out.
Home-based food sellers must register with their local authority
Since Covid, there has been an increasing number of home-based food sellers, but many have failed to recognise their role as a business placing consumers at risk.
Sugar policy: what lies ahead for the food sector
Growing awareness among policymakers of the food environment’s impact on public health, means the industry can expect ever tighter restrictions and regulations on sugar. Andrea Gutierrez-Solana explores…
Selling like hot cakes: bakery 2022 trends
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
(Bio)Fortification: to D or not to D?
Researchers from Ulster University summarise the latest vitamin D research and suggest how the food industry can respond to suboptimal intakes.
Going bananas (bread) over baking
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
How technology can help us become more sustainable
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
Managing the growing food safety threat of Alternaria toxins
NQAC Dublin's Andrew Savage and Fabien Robert explain why the company developed an in-house method for the quantitative determination of five Alternaria toxins.
Ensuring food safety in a Net Zero world
In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.
