The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
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Articles
Where is the hidden lactose?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
5 ways that condition-based maintenance improves food safety
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
Chocolate for all to enjoy
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
Need for speed: testing edible oils and fats with FT-NIR spectroscopy
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
Five allergen-related challenges facing the food industry
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
Taking the fight against food fraud forward
Following the success of Food Integrity 2021, Professor Chris Elliott reflects on some of the key takeaways, with particular focus on food fraud.
FSA’s Emily Miles asks “Why do we need transparency?”
In a keynote speech as part of Food Integrity, Chief Executive of the Food Standards Agency Emily Miles explains why transparency is such a crucial part of food regulation, and issues some stark reminders of what can happen when transparency is eroded.
Sustainable food brands reap benefits
Consumers are willing to pay more for genuinely sustainable food brands, explains Lindsay Parry from Nepa UK, as she shares important consumer insights…
How Canada can meet its plant-based potential
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
A guide to colouring foods
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
Five predictions driving transformation in the food and beverage industry
Marcel Koks offers his forecast into the future of food and drink and how technology, such as data driven decisions, will influence the sector in the coming years.
Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
