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.
List view / Grid view
Articles
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.
The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
Are we using too much salt?
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
Ensuring the quality of honey and olive oil production
Colin Sankey of Madhava Ltd looks at the exploitation of the olive oil and honey industries and suggests how regulation could be improved to ensure high quality and purity.
Ensuring the safety of THC dosage in CBD oils
There is debate over whether CBD oils offer health benefits, which can be attributed to its rising popularity. But the assessment of CBD oils is a complex task, particularly due to the potential for oils to contain undeclared traces of delta-9-tetrahydrocannabinol. Six experts from the University of Chemistry and Technology,…
Life as a woman working in science
Following International Day of Women and Girls in Science 2020, New Food hears from Dr Kavita Karnik, Vice President, Global Nutrition and Open Innovation at Tate & Lyle, as she describes what it is like as a woman working in science.
The food journey – transparency, technology and traceability
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
Article: Have you booked for Food Integrity 2020?
As the food and beverage industry is confronted with widespread change that has revealed new challenges and the need for urgent improvement, it is imperative that we look for ways to create a safer, more trustworthy supply chain.
Are consumer beer drinking habits changing?
FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
Experts in validation of alternative methods
Nestlé research scientist, Benjamin Diep, is a technical reviewer for MicroVal. Here, he explains why the organisation is an innovative and essential partner in food safety.
Featured Article: Is unconventional the way forward?
When it comes to testing edible oils, most will rely on chromatography or wet chemical methods. Looking to improve productivity and reduce cost, Lesieur adopted a different approach; New Food’s Editor, Bethan Grylls finds out more.
Featured Article: Adapt & React
A growing population, increased demand and climate change have presented the dairy market with a series of challenges. Rather than remain stuck in their ways, farmers are having to acclimatise and adopt new methods to become more efficient and environmentally friendly. Bethan Grylls explores.
Ingredients – In-Depth Focus – February 2020
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
Bakery – In-Depth Focus – February 2020
In our latest Bakery In-Depth Focus, New Food gets a case of 'bread bugs'.
