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How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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Flavours & colours
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Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Evolution of plant-based food production from batch to inline
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
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Application Note: Food analysis with Confocal Raman Microscopy
In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilisers, carbohydrates or thickeners are commonly used in order to optimise the texture or the flavor of food. In this application note, WITec explore the use of confocal raman microscopy as a tool for food analysis.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Innova report reveals 2020’s top 10 flavour trends
The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
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UK food and beverage annual trends
New Food discovers how the food and beverage market changed over the last year.
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Generational trends present issues for alcohol brands, says GlobalData
Gen Z, who are still relatively ‘new’ drinkers, are reportedly not bound by traditional flavours - with 31 percent opting for new, trendy options and 30 percent choosing flavours classed as unusual.
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How to accelerate successful product innovation with Product Lifecycle Management
Food and beverage manufacturers need to take a fresh approach to how they do business.
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Application of Instrumental Texture Analysis Within The Food Industry
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
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Tapping into the ready-to-drink cocktail market
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
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Research investigates how fermentation conditions can alter chocolate flavour
Research has investigated how different fermentation conditions can affect the activity of the microorganisms naturally present on cocoa beans, and how this ultimately alters the flavour of the chocolate.
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60% of US consumers would rather reduce sugar than consume sweeteners, says survey
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
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Top 10 food and beverage trends for 2020, according to THP
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
