The impacts of evolving consumer preference
FMCG Gurus’ Will Cowling takes a look at how consumers are changing their food and beverage shopping preferences, and discusses how this could impact the market.
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Articles
The fight against Listeria in frozen food
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI's Senior Vice President of Scientific Affairs, tells New Food’s Sam Mehmet more.
An honest conversation on veganism with Heather Mills
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
Coronavirus panic-buying: industry implications
Reports of panic-buying have been heard all across the globe and supermarkets are seeing products selling faster than ever before. Here, Dr Sylvain Charlebois explains that the panic-buying could have knock-on effects for the entire global supply chain and perhaps even present some opportunity.
Protecting consumers with front of pack labelling
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, takes a look at how packaging labelling can have adverse effects on public health, and explores what industry should be doing in response.
Co-creating citrus flavours with virtual reality
Dawn Streich, Global Product Manager for Citrus, Flavour Division, Givaudan, gives an overview of the recent launch of a multi-sensorial virtual reality tool for citrus applications that allows users to co-create their own flavours.
Seven sustainability trends that should worry the food industry
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
Engineering healthier, more plentiful crops to aid developing countries
Genetically modified food has faced opposition from both consumers and decision-makers alike. Here, Dr. Oliver Peoples, PhD., CEO of Yield10 Bioscience, suggests that, with modern understanding of their benefits, GMO crops could hold the answer to ensuring the food security of the future.
Less talk, more action: discussing food integrity
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
Diversifying with natural, alternative sweeteners
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
The fight against food crime
From fake booze to adulterated tuna; Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains how it is working with partners worldwide in the fight against food crime.
An open mind
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Determining ingredient authenticity
Ahead of his presentation at Food Integrity 2020, Bart Ingredients’ Head of Food Defence, Gideon Ashworth, outlines the company’s approach to ensuring authenticity of ingredients across the supply chain.
The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
