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”.
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Flavours & colours
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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...
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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.
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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.
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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…
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
news
Can you grow stevia in colder temperatures?
US researchers are attempting to breed stevia plants that are more resistant to cold temperatures, which would allow them to be grown in more countries around the world.
