Keeping up with COP 11 January 2022 | By Dr Vincent Walsh Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
Conquering the chocolate market 11 January 2022 | By Richard Foley Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
How locavores can improve global food systems 10 January 2022 | By Lisa De Vellis Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
The bugbears and potential of edible insects 7 January 2022 | By Geert Verheyen, Meggie Van Peer, Sabine Van Miert A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
Improving the reliability of microbiological testing 3 January 2022 | By Andy Muirhead, Benjamin Diep, Benjamin Junge, François Bourdichon Following Food Integrity’s 2021 panel around improving the reliability of microbiological testing, the experts come together again to recap the highlights.
What trends can the food and beverage industry expect in 2022? 3 January 2022 | By Paul Baker Paul Baker, founder of St Pierre Groupe, comments on what 2022 might look like for the food and drink industry in general, and the bakery sector specifically.
Bacteriophages to the future 29 December 2021 | By Maria Costa Food scientist, Maria Costa, outlines why bacteriophages are a promising future solution to improving food safety and reducing wastage.
Fighting exploitation 28 December 2021 | By Troy Pearley Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
Going online: The benefits for confectionery manufacturers 27 December 2021 | By Clare Turnbull There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap.
Food fraud in Africa: a silent but deadly threat to global food security 23 December 2021 | By Dr Ernest Teye Dr Ernest Teye, Director of The Africa Centre for Food Fraud and Safety, underlines the importance of innovation in the fight against food fraud in sub-Saharan Africa and demonstrates recent progress in the region.
The future of a successful strategy 23 December 2021 | By Vicky Pyrogianni Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
The latest in technical solutions… 23 December 2021 | By Read our latest selection of Application Notes to keep abreast of new methods, tools and updates from the leading solution providers.
How well do you understand chocolate? 22 December 2021 | By Charlotte Levy Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
Your guide to food safety 22 December 2021 | By New Food This month's focus on food safety looks at food fraud in Africa, seafood transparency, recaps Food Integrity's microbiology panel, and whether bacteriophages and indoor farming can protect us from future outbreaks.
Your update on confectionery 21 December 2021 | By In our latest In-depth Focus on confectionery, New Food hears from three established chocolate brands, plus an expert delves into the chemistry of chocolate.
