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Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
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Ingredients
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Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
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Honey: Much more than a sweetener
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.
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Pancake Day: from a plain past to protein-packed present
From religious beginnings to a social media craze. How has Shrove Tuesday changed over time? Simon Parker discusses pancake popularity in 2023.
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Food colouring may “damage” the human gut
Nanoparticles in food colouring and anti-caking agents may “damage parts of the human intestine”, according to new research.
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Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
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UK soft drink taxes linked with decreased obesity in girls
A study has found there to be an eight percent reduction in obesity in girls coinciding with 2018 soft drinks industry levy.
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Do insects have the consumer seal of approval?
A study has revealed that most people view insects as an alternative and sustainable source of food for the future.
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Revolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
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A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
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Sensory seekers: altering the eating experience
St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
