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How to stay competitive in the meal kit market
HelloFresh Head Chef Andre Dupin reveals how one of the meal kit sector's leading brands stays ahead in a very competitive market.
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Product Development
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Kerry open new taste facility in Mexico
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
news
Heinz ketchup to be made in the UK for first time in 20 years
Heinz sauces will be made in the UK for the first time in more than 20 years after Kraft Heinz announced plans for a multi-million pound investment in a Wigan manufacturing plant.
news
Coca-Cola pulls energy drinks line from US market
The drinks giant has halted its line of energy drinks in the US despite strong growth for the sector, though it still owns a majority stake in Monster.
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Kerry announce new headquarters in Brisbane
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products.
webinar
Benchtop NMR analysis and the future
In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and TD-NMR in the testing laboratory.
webinar
Solving an age-old issue in the poultry industry
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
article
It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
news
Safari camp’s microfactory eliminates 18,000 plastic bottles
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
news
Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
article
Five predictions driving transformation in the food and beverage industry
Marcel Koks offers his forecast into the future of food and drink and how technology, such as data driven decisions, will influence the sector in the coming years.
article
Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
news
Siemens calls for collaboration between food and manufacturing industries
Manufacturing giant Siemens has released a research paper calling for better cooperation between food and drink companies and heavy manufacturing firms.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
news
Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
