news
One in six Canadians consider themselves a flexitarian
According to research, after carnivores, ‘flexitarian’, a diet that still allows you to eat meat, is the most common eating habit in Canada.
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Plant based
article
Five food trends to look out for in 2023
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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Why launch a plant-based product now? With BENEO…
Live from Food Ingredients Europe at Expo Porte de Versailles in Paris, Joshua Minchin interviews Pierre Donck of BENEO and Jos Hugense of Meatless on their new plant-based product.
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Could alternative proteins solve antimicrobial resistance?
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
news
What direction is plant-based foods moving?
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
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Getting what you need, not what you want
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
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How to stand the test of time in the cultured meat market
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
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Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
news
Recall roundup: Undeclared ingredients
Numerous undeclared allergens impact the US and UK in this week's recall roundup, with recalls of products containing sulphites, egg and celery.
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Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
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Dairy – trends, authenticity and plant-based alternatives
Our Dairy In-depth Focus is out now - with contributions from Dodoni's Project Manager, Ecotone's Chief Marketing and Sustainability Officer, and Knowledge Bank's Project Director.
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New Food Issue 5 2022
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
