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Disney to create fun and fruity healthier confectionery
27 January 2017 | By New Food
Disney team up with Bon Bon Buddies to launch healthier range of confectionery
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The flavour trends that will take off in 2017
25 January 2017 | By Deb Murray, Anderson Partners Food Ingredients
New Food asked Deb Murray from Anderson Partners Food Ingredients to give us an insight into which flavours will come to define 2017...
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Food additive E171: first findings of oral exposure to titanium dioxide nanoparticles
25 January 2017 | By INRA-France
Researchers from INRA and their partners have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionery...
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Novel dispense tech could unlock ‘mass personalisation’
24 January 2017 | By Iain Ansell, Managing Director, Sagentia
Iain Ansell, Managing Director, Sagentia grants an excellent insight into how novel dispense tech could unlock ‘mass personalisation’ in future...
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New 3D sweetener to reduce sugar in your coffee
23 January 2017 | By New Food
Lampados International Ltd. will launch Liteez, a next-gen sweetener, at the ISM show in Cologne later this month...
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Microbial metagenomics and the food industry
17 January 2017 | By Greg Jones, Campden BRI
In New Food's latest coverage on the topic of what genomics can do for the food industry, we explore insight from Greg Jones at Campden BRI and his expertise on microbial metagenomics...
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Fonterra & Lic set to release new online farm performance system
12 January 2017 | By New Food
Fonterra and LIC enter the final stages of developing an online tool, Agrigate, designed specifically to help farmers improve their farm performance...
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Almost 50% of US adults regularly consume artificial sweeteners
11 January 2017 | By Elsevier
The first study of the use of low-calorie sweeteners using the most recent US population data has been published in the Journal of the Academy of Nutrition and Dietetics...
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Loughborough University pioneer new research into reducing food waste
6 January 2017 | By New Food
Loughborough University is part of a new £0.8 million research project examining how food manufacturing systems can be improved to reduce waste...
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The top 10 food & beverage trends of 2017
How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...
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The top 10 things 2016 taught us
15 December 2016 | By Roy Manuell, Digital Editor
We’ve identified the top 10 things that the last twelve months taught us. Here are our highlights (or lowlights dependent on your viewpoint) from 2016...
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Issue #6 2016 – Digital version
Read the free-to-view digital version of the latest issue of New Food...
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Packaging & Shelf Life supplement
In this supplement: sensory optimised salt and fat reduction in processed meats; edible food coatings; and Fruit Logistica 2017 show preview...
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Confectionery supplement
In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview...
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Effect of hydrodynamic postprocessing on properties of protein rich and low fat yoghurts
Over the course of the last decade we have seen a global evolution in consumers’ expectations. They are transitioning progressively towards healthier lifestyles and their purchasing behaviour is now mainly driven by authentic, simple and naturally healthy products.
