Baking

Get set for Brexit – see the full line up for Food Brexit, chaired by the John Pienaar

25 October 2017 | By George Smith (New Food)

With less than a week to go, time is running out to catch food business experts putting their heads together over the challenges of Brexit.

Is your baby food product fully protected?

23 October 2017 | By Reinhold van Ackeren.

After a recent blackmail case in Germany in which baby food was poisoned with ethylene glycol, we hear from Mettler Toledo about tampering protection.

A chance to hear what leading food industry figures think of Brexit – right on parliament’s doorstep

20 October 2017 | By George Smith (New Food)

New Food is bringing together a host of experts from all over the industry in the heart of London to outline where they think Brexit is headed.

Nutrition on the go – the trend of 2016

17 June 2017 | By Kevin Smith - Co-owner of Battle Oats

With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…

Gluten-free diets: fad or fact?

14 June 2017 | By Dr Shona Jacobsberg - Registrar in Endocrinology & General Internal Medicine

Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?

Defining new trends and finalising orders at interpack 2017

7 June 2017 | By Haas

At interpack 2017 Haas networked to develop concepts for the latest consumer trends and offer solutions to the industrial baking and snack industries.

Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US

25 May 2017 | By Cesare Varallo, Nicola Aporti

Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.

Eat the food you trust; trust the food you eat | Lessons from Food Fraud 2017

10 May 2017 | By Roy Manuell | Junior Editor

Food Fraud 2017 highlighted just how serious an issue food fraud has become. It's organised, criminal and widespread, but there are solutions that we must explore...

Battle Oats launches world’s first plant-based protein cookie

8 May 2017 | By New Food

Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.

ABF Ingredients

Metis Partners puts UK biscuit maker’s brands up for sale

12 April 2017 | By New Food

Some of the UK's most popular biscuit brands are being brought to the global market by Metis Partners, the award winning commercial intellectual property consulting firm.

The environmental impact of bread: From farm to fork

28 February 2017 | By Roy Manuell | Digital Editor

Bread, a staple of the Western diet, is unveiled as a secret pollutant following a study from the University of Sheffield...

4 ways the baking industry can react to current consumer trends

22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg

It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...

How to solve the issue of allergens in the bakery

9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.

We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...

Issue #6 2016 – Digital version

13 December 2016 | By New Food

Read the free-to-view digital version of the latest issue of New Food...