news
Could edible holograms decorate foods one day?
Researchers are working on technology that could enable holograms to be “printed” on food, to be used for decorative or labelling purposes.
List view / Grid view
Product Development
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How consumer preferences influenced Old El Paso
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
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Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
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Aldi begins search for the UK’s best craft distillery
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
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New Food Issue 1 2021
Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview...
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Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
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Beyond Meat teams up with PepsiCo to form PLANeT partnership
The plant-based meat specialist will team up with food and drink giant PepsiCo in a move which saw the former’s stock increase dramatically.
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Beer made with tortilla chips – a winning team at Superbowl LV?
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
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Unilever trials “nano factory” inside shipping container
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
webinar
5 ways condition-based maintenance improves food safety
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Bombay Sapphire gets artistic
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
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Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
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Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
