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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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Can GMOs and clean label co-exist?
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
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Recall roundup: Listeria, elevated levels of iodine, unsafe poppy seeds and mislabelling
In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
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Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
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Why food allergies should be seen as a business opportunity, not a threat
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
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Are restaurants taking allergies seriously?
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
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Animal-free dairy innovation sparks Nestlé’s interest
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
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Sweetener industry trends and new formulations
HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
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Smile gluten, you’re on camera!
Researchers in Spain have created a new biodetection system which can identify the presence of gluten using your mobile phone in less than two hours.
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Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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Dairy In-depth Focus – October 2021
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
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The flavour challenge of plant-based
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
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PKU Awareness Day highlights the pressing need for accurate labelling
Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
