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Dragon fruit – a majestic appearance and health benefits to match
Introducing the eye catching dragon fruit - a delight to our senses and health alike, as Tania Dey explains.
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Ingredients
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Flavours of tomorrow: What’s trending for 2021?
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
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Food fraud prevention strategy
In a comprehensive webinar, sponsored by LGC Standards, three specialists shared their expertise in the proficient prevention of food fraud, offering a global perspective on testing, monitoring and verification.
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Pink drinks can make you a better runner
A study has discovered that pink coloured beverages have the power to enhance exercise performance, giving way to future opportunities within the sports category.
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The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
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Video: New Food Interview with SUEZ
Discussion about the benefits of Sievers TOC Analyzers, river-to-river solutions and carbon monitoring solutions.
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How Canada can meet its plant-based potential
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
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A guide to colouring foods
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
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Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Love it or hate it – Marmite is back
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
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Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
