List view / Grid view
Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
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?
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.
Jeannie Shaughnessy, CEO of PTNPA, explores what it takes to create a food safety culture and why it matters, offering helpful insights along the way.
Our most recent ingredients In-depth Focus features commentary from Mars Wrigley on the mint supply chain and explores the future of pet food.
This week’s roundup includes reports of possible salmonella contamination, Listeria monocytogenes, E. coli, and multiple undeclared allergens.
New Food’s Editor, Bethan Grylls, examines the polar opposite trends of indulgent and healthy snacks and places her bets on how the future will unfold.
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
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.
Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
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.
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.
