news
FDA adapts yoghurt regulations to include modern innovation
The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.
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Flavours & colours
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Kerry open new taste facility in Mexico
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.
webinar
Developing tasty and nutritious food with yeast protein
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.
news
New CBD legislation to provide greater clarity for hemp producers
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”.
article
Flavours of tomorrow: What’s trending for 2021?
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
news
Pink drinks can make you a better runner
A study has discovered that pink coloured beverages have the power to enhance exercise performance, giving way to future opportunities within the sports category.
article
It’s a date: what goes into creating a product for Ramadan?
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.
news
Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
article
A guide to colouring foods
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
news
Identifying cocoa off-flavours reliably
There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...
article
Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
article
Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
news
Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
news
Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
article
Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
