news
Sharp-PS listed in Australia and New Zealand for brain health claims
Sharp-PS becomes key cognitive ingredient for the food products industry in Australia and New Zealand.
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Ingredients
news
“Most realistic” plant-based steak revealed by Spanish company
A Spanish company is calling its new plant-based steak the ‘most realistic’ to date.
article
Is alcohol worse than cannabis?
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
whitepaper
Poster: Optimization for Nitrogen/Protein Determination
Poster on optimizing the methodology used to determine low levels of nitrogen/protein in food and feeds using LECO’s FP928 and FP828 determinators.
article
CBD explained…
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
article
When CBD met chocolate
The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. New Food hears from its Co-founder about why this combination works.
whitepaper
Application note: Determination of Nitrogen/Protein in Flour
Application note on using LECO’s FP828 combustion nitrogen/protein determinator to determine protein and nitrogen content in flour.
article
The evolving reformulation of ingredients
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.
article
Using consumer preference in company development
Analysing what motivates people in their food and drink choices is a useful tool when approaching product development. Mike Hughes presents research into current consumer preferences, highlighting where companies must focus in order to gain market trust and ultimate success.
article
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.
article
An industry perspective on CBD
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
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.
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.
