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New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
McDonalds say its plant-based burger is ready for markets "whenever they're ready", while Pizza Hut will offer plant-based pizza toppings across the US and in select locations in the UK.
Two food safety experts have called for the widely used artificial sweetener, aspartame, to be banned in the UK and questions why it was deemed acceptable in the first place.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
One of the world's largest farming interest groups calls for action from European Commission as EU honey harvests fall by up to 80 percent.
New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
McCormick’s VP welcomes investigation into sage fraud and celebrates its own clean results whilst reminding consumers that not all sage is equal.
New Food's global roundup of food recalls includes a number of allergen recalls, as well as Salmonella and foreign matter contamination, and the presence of mould in food products.
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
This In-Depth Focus explores how brewers are coping in the midst of a pandemic and New Food's Editor speaks with Bombay Sapphire's Master Distiller to find out more about this popular gin brand, plus more...
Our latest In-Depth Focus on Ingredients discusses why hybrid foods may be the next big sensation and how karaya gum can cater to consumers' demands.
