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.
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Articles
(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.
How to build trust in a food crisis
Ahead of Food Integrity 2022, we hear from one of our moderators, Sterling Crew, about the lessons we can learn from the UK Salmonella egg crisis and the scheme that changed everything. Catch his workshop on building trust this March!
HACCP: don’t get caught out!
Expert Radojka Barycki offers a clear and concise overview of important HACCP updates impacting the beef slaughter process in the United States.
Let’s talk sustainability for the sports nutrition sector
Dr Adam Carey from the European Specialist Sports Nutrition Alliance (ESSNA) discusses sustainability in sports nutrition and defines key targets and regulatory insights to help the industry innovate while meeting policymakers’ and consumers’ expectations.
We are amidst one of the great drivers of food fraud; here’s why
Professor Chris Elliott outlines how price increases are serving fraudulent activity and the ways in which food fraud is beginning to manifest in the UK using rice as a key example.
Food Integrity sneak peek
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
Single origin coffee: What is it and why are consumers opting for it?
Consumers are demanding more traceability from their products than ever before, so what does this mean for the coffee sector? New Food spoke to two craft coffee retailers to find out.
Effective dissemination and innovation – the keys to success
Clear dissemination followed by innovation is the cornerstone of food industry development, growth, commerce and sustainability. Here, Ronan Gormley considers what can go wrong and how to successfully bridge the gap between research and application.
Bakery insights for 2022
BBF Limited's CEO forecasts the hottest trends influencing the bakery market this year, plus an interview with pastry chef come entrepreneur, Tasmin Robinson, on how baking kits will fare post-lockdowns.
