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.
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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.
The right chemical for a food‐safe plant
OKECHAMP’s Deputy Maintenance Manager explains how he keeps the company’s production zones safe and compliant by using high-quality maintenance chemicals.
Regulated products – an introduction for businesses
Mark Willis, Head of Contaminants and Residues Branch, FSA, outlines some FAQs around the new regulated products process following the end of the Brexit transition period.
Just how sustainable is palm oil?
Palm oil is estimated to feature in at least 50 percent of packaged products, according to the WWF. However, can it be farmed sustainably? Will Stolton discusses.
Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
The hidden costs of plate heat exchangers in the food industry
Ben Green, Food and Water Divisional Manager UK & Ireland at Alfa Laval, takes a deep dive into why many plate heat exchangers (PHEs) are ‘unfit for duty’.
Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
Brexit food labelling deadline looms for food manufacturers
With the transition period coming to an end in January 2021, many food manufacturers are still confused over what changes they will have to make to their labels. Here, New Food offers some clarity.
How to stand out from the growing CBD crowd
Kameron Norwood, Co-Founder of CBD brand, Half Day, answers New Food's questions in an insightful Q&A.
