The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
List view / Grid view
Articles
Food tribes must find common ground to solve hunger and climate change
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
The potential consequences of deregulating gene editing
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
The future of food auditing
Following an intriguing panel session on food auditing at GFSI, New Food's Bethan Grylls recaps some of the key highlights mentioned during the session.
From beehive to jar – honey authenticity explained
Rick Mumford from the FSA explores the honey supply chain and the unique issues that can put it at risk of food fraud.
Kicking the salt addiction
In an interview with Knorr’s Global Vice President, New Food finds out how the well-known stock cube brand is helping to reduce consumer salt intake and promote healthier choices.
Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
Blog Series: Water Treatment for F&B Production
Optimising water treatment to add value for F&B production facilities by a focus on efficiency, water quality, sustainability and effective hygiene.
Nasty surprises may await following lockdown lifts
As we eagerly wait for the end of lockdowns, Professor Chris Elliott urges the food sector to be wary of some devious companies taking advantage.
How HelloFresh became carbon neutral
HelloFresh's Tilman Eichstaedt explains how the company offset 100 percent of its direct carbon emissions and became the first global carbon-neutral meal kit company.
The agri-tech conundrum – sustainable solutions or status quo?
The emergence of novel technologies to support the agriculture industry marks a critical junction in the history of land cultivation. Eve Gleeson explores...
Will sesame join the big eight US allergens?
With sesame allergies on the rise in the US, we may see the ingredient added to the list of major allergens which must be declared. Dr Susan Mayne of the FDA explains more...
