Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
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Magnit CEO talks sustainable logistics and recycled carbon dioxide
Magnit CEO Jan Dunning explains why sustainability is not easy in Russia, and reveals the innovative green projects his company is undertaking.
Bombay Sapphire gets artistic
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
Say hello to pink Prosecco
Tickled pink about its new pink Prosecco offering, PizzaExpress’ Food and Beverage Director talks drink trends with New Food’s Editor.
Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
Next-generation sweeteners
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
Managing stress through nutrition
Rachel Marshall of Fonterra explains the connection between food and mood, as she examines the current state of consumer mindsets and the shift towards holistic health.
Meet the new kid on the canned wine block
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
Holding true: food product claims and regulations
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
Ensuring the authenticity of wine: the role of NMR
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
A fruitful solution to the UK’s food security problem
Thomas Bradley from off-grid energy supplier, Flogas, explains why rural living practices could be the key to improving food security within the UK.
Stepping into the Lindt kitchen
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
