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The May Contain Consultation
What is the May Contain Consultation and why are we encouraging businesses to respond to the March deadline? Ben Rayer from the FSA’s Food Hypersensitivity Team explains.
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Ingredients
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Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
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How well do you understand chocolate?
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Lab-grown meat’s commercial future
New Food interviews the CEO of Matrix Meats to find out why Singapore is so ahead in the lab-grown meat game and how long it will take others to catch up…
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Cue cards: 18 steam distillation challenges solved!
18 cue cards with expert tips on how to overcome challenges in steam distillation
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The past, present and future of cheese
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
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Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
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The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
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The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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Everything you need to know about personalised nutrition
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
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Guide to Testing: Pesticides – are we spoilt for choice?
Read about the key topics impacting food and beverage testing labs in our latest Guide to Testing supplement.
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New Food Issue 5 2021
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
