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Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
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.
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
The association hopes the expansion into Brussels will enable it to provide regulatory advice in both the UK and the EU for a newly regulated industry.
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
The new legislation would enable the US FDA to control CBD products like any other food and lift the sector out of a “regulatory grey zone”.
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
A study has discovered that pink coloured beverages have the power to enhance exercise performance, giving way to future opportunities within the sports category.
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
