article Fighting exploitation 28 December 2021 | By Troy Pearley Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
article Going online: The benefits for confectionery manufacturers 27 December 2021 | By Clare Turnbull There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap.
article How well do you understand chocolate? 22 December 2021 | By Charlotte Levy Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
article Your update on confectionery 21 December 2021 | By In our latest In-depth Focus on confectionery, New Food hears from three established chocolate brands, plus an expert delves into the chemistry of chocolate.
article New-age agriculture 17 December 2021 | By Bethan Grylls (New Food) With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
article New Food Issue 6 2021 16 December 2021 | By New Food Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
article National Food Strategy: What does it mean for the food and drink industry? 16 July 2021 | By Joshua Minchin (New Food) The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
news Barry Callebaut to open factory in the Russian city of Kaliningrad 14 July 2021 | By Arianna Dinelli Senior executives within the chocolate manufacturer say the move will strengthen Barry Callebaut's position within the Russian market.
article Why we’re moving towards healthier ice cream 9 July 2021 | By Jess Salamanca, Lydia Dronsfield With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
news PKU Awareness Day highlights the pressing need for accurate labelling 28 June 2021 | By Mandy Parrett (New Food) Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
article Are the new HFSS bans unfair? 28 June 2021 | By Bethan Grylls (New Food) New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
article Ruby chocolate: it’s about more than colour 23 June 2021 | By Bethan Grylls (New Food) With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
article How will UK Government’s new health Bill impact the food sector and consumer? 14 May 2021 | By Bethan Grylls (New Food) Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
article The new chocolate bar? 11 May 2021 | By Maria Ledesma New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
article Chocolate for all to enjoy 30 April 2021 | By Mandy Parrett (New Food) The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
