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A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
From a rat infestation to pieces of metal found in food, here’s a roundup of some of the most important food recalls around the globe.
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.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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…
18 cue cards with expert tips on how to overcome challenges in steam distillation
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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.
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.
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
