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How has the landscape of the pet food industry evolved in recent years? Kate Kehoe of FMCG Gurus delves into market trends, revealing emerging demands in the current pet retail landscape.
In the fight against climate change, only 38 percent of Brits have said that they believe COP28 will lead to “tangible change”, research finds.
New research has revealed that beef meals result in higher muscle protein synthesis rates than vegan meals.
Allergen expert Dr. Helen Evans-Howells shares tips on how those living with food hypersensitivity and their loved ones should approach allergen safety during the holiday season.
Josh and Grace take a look back at how 2023 fared for the food and beverage industry with Professor Chris Elliott and assess whether our trend predictions were spot-on or missed the mark.
Michael Victor reveals the ways in which COP28 prioritised food and agriculture, highlighting crucial links between climate change, farming, and the need for nuanced solutions.
Dr Johnny Drain bites into the bittersweet truth about chocolate, noting ethics, sustainability, and a cocoa-free future to address challenges.
This Q&A explains why probiotics in food products impacts contamination testing and suggests ways to negate the problem.
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
Exploring cocoa supply chain sustainability, Simone Kleinau from Nestlé Deutschland took to the stage at Food Ingredients Europe to share how the company’s Income Accelerator Programme supports cocoa farmers and their families.
Michael Walker explores the importance of allergen quantitative risk assessment and the role of allergen reference materials in improving food allergen analysis for better consumer safety
Welcome to New Food's Issue 4 2023 Application Notes supplement!
Discover the latest ingredients innovations with our in-depth focus, featuring advancements in the world of chocolate.
François Bourdichon examines microbial food culture safety and provides a critical update on fermentation and its potential risks and benefits in food products.
The Global Methane Hub and Danone have joined forces with the aim of reducing methane emissions and driving scalable solutions in farming.
