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Gin has traditionally been classed as a woman’s drink, but its recent resurgence proves its appeal has widened significantly. Here, one researcher reflects on the brands that are overlooking this change, perhaps to their detriment.
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
Video overview of LECO’s FP828 and FP928 Nitrogen and Protein combustion determinators and exclusive Cornerstone ® brand software.
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.
