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Kerry is confident that the acquisition will enable it to expand its customer base in China, where the Jining group is one of the major players in the savoury flavour and prepared food markets.
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
The online supermarket has warned of an increase in substitutions and potential price hikes as COVID-19 and Brexit combine to put food retailers under pressure.
New Food’s Editor spoke with Unilever’s Executive Vice President of Global Food to hear his thoughts on our current food system and why he believes plant-based ingredients are the solution.
Scientists believe they have found an accurate way to measure a compound in beer that could be the key to understanding its often fruity flavour profile.
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
New Food speaks to a Lindt Maître Chocolatier to find out more about this premium chocolate brand, what high-quality looks (and sounds) like, and the rise of dark chocolate.
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
