Ingredient upcycling
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
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Articles
Fancy a cup of hemp tea?
In an interview with Caroline Rose, brand controller at Clipper Teas, New Food finds out more about the company’s hemp infusions.
Hemp: the wonder crop
Bethan Grylls finds out why hemp may hold some of the answers to our climate change woes in an interview with HempFlax’s CEO, Mark Reinders.
Everything you need to know about CBD, cannabis & hemp
New Food hears about the potential of hemp as a meat analogue from Victory Hemp, and gets the regulatory lowdown from Jörg Konetzki.
A hands-on approach and radical transparency
As the origin and journey of our food and drink becomes ever more important, the industry will find itself under the scrutinising gaze of the consumer as they demand total transparency.
Expert insight and updates on brewing & beverages
Whether you're interested in finding out about the challenges of the tea supply chain and what big players like Twinings are doing to help, or learning more about the recent EU-US trade spat on spirits, we have you covered...
Plant-based: the big debate
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
The latest news and stories around food safety
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
Will labour shortages break the British meat industry?
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
Kombucha and the fermentation wave
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
What’s eating away at UK consumers?
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
UK insurance market’s attitude to CBD food and drink
Debbie Day outlines the insurer's stance to the growing consumer appetite for CBD products in the food and drink sector.
What is natural wine?
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
We need an AgTech revolution
Against the backdrop of devastating forest fires and floods, coupled with the food accessibility challenges Covid brought to light, Her Excellency Mariam Almheiri calls for a worldwide AgTech revolution to secure humanity's survival.
