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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.
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.
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
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…
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
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.
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.
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.
This article lists New Food's most popular news pieces in 2019. Stories include report findings, food safety announcements, industry predictions and innovative breakthroughs.
How is the role of food ingredient formulation adapting to meet ever-changing consumer demands? Susan Brownlow takes a closer look.
In an era that is waging war on sugar, a range of companies have started to experiment with alternatives. Jaclyn Bowen explores.
Issue 6 2019 of New Food is available to read online, featuring stories on Food Safety, Ingredients, CBD, Cannabis & Hemp and much more...
Essential oils extracted from orange, lemon, lime, tangerine, grapefruit and other citrus fruits are important raw materials for multiple uses of growing commercial importance.
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.
