5 ways to maintain a strong company culture remotely
Nespresso’s Head of HR offers her expertise on how to preserve and encourage a happy and strong working environment at a time when remote working is the norm.
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Articles
Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
Five challenges facing food manufacturers this Thanksgiving
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
The plant-based protein to watch out for…
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
The world’s avocado obsession
The World Avocado Organization promotes the consumption of avocados across the world. New Food hears from its CEO, Xavier Equihua, as he offers insight into how the pandemic has affected trade and what the future holds for this popular green fruit.
The ageing farmer time bomb and how we can turn it around
In the latest edition of Talking Crop, Gideon Ashworth examines the concerning problem of an increasingly ageing farmer population, and asks what can be done to turn the tide.
The bitter taste of honey analysis
Professor Chris Elliott questions the validity of a recent article which claimed widespread honey fraud in the UK and calls for regulators and Government to make strides towards better testing methods.
The devil is in the detail when it comes to health claims
A team of researchers are taking a fresh look at the way health claims are worded. New Food's Joshua Minchin reports.
Resolute and ready for the next hurdle
New Food interviews cannabis confectioner, Sheila Dedenbach, about her journey to success, her popular cannabutter, regulations, and the future of edibles.
Cooking with cannabis
New Food’s Editor speaks to Vanessa Labrecque about the culinary delights of cannabis.
CBD: What companies and retailers need to know
The CBD sector is notoriously confusing. Here, the Association for the Cannabinoid Industry offers sound advice for staying ahead and remaining compliant.
CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
The key to making great beer
Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
