article
The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
List view / Grid view
Ingredients
article
The transformation of tequila
Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
news
Eurostar Commodities’ 2020 food manufacturing and ingredients trends
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
podcast
Episode Two: Too Good to Go
According to the FAO, one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. Our editor speaks to the founder of Too Good to Go about how it's helping to improve this startling statistic.
article
Application Note Supplement – December 2019
Welcome to the Application Notes supplement of New Food, December 2019. In this issue we hear from Shimadzu, Bio-Rad, HPS, Bruker, Novasina, Pall and Restek about the latest developments within the industry.
news
Craft beer boom linked to record number of US states growing hops
Between 2007 and 2017, the number of hop farms reportedly grew from 68 to 817 in the US, and hop acreage expanded from 31,145 to 59,429 acres.
news
New Food’s top 10 news stories of 2019
This article lists New Food's most popular news pieces in 2019. Stories include report findings, food safety announcements, industry predictions and innovative breakthroughs.
article
Ingredients – In-Depth Focus – December 2019
How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.
article
Confectionery – In-Depth Focus – December 2019
In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.
article
New Food Issue 6 2019
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
whitepaper
Application note: Increase Filtration Capacity and Reduce Process Time in Citrus Oil De-waxing Applications
Essential oils extracted from orange, lemon, lime, tangerine, grapefruit and other citrus fruits are important raw materials for multiple uses of growing commercial importance.
article
The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
article
Food intolerances and sprouted brown rice
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
news
German consumers pay most attention to “natural” foods, says study
Taste and consumer friendliness ranked below naturalness for German citizens, but were the main focus for consumers in France and the UK, followed by value for money and naturalness.
reference
Antioxidants in honey and chocolate
In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.
