article
The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
List view / Grid view
Free From
article
The untapped opportunity of the halal market
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
article
The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
article
Where is the hidden lactose?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
article
Chocolate for all to enjoy
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
article
‘Buying back’ the Amazon with meat alternatives
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
article
The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
article
What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
article
Will sesame join the big eight US allergens?
With sesame allergies on the rise in the US, we may see the ingredient added to the list of major allergens which must be declared. Dr Susan Mayne of the FDA explains more...
article
What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
article
Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
news
Global food recall roundup
New Food’s global roundup of product recalls includes several foreign object incidences, an undeclared allergen report, and more...
news
Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
news
No one-size-fits-all approach when it comes to eating less meat
Scientists have argued that the pressure to eat less meat might actually be counter-productive in some parts of the world, where livestock are essential to the economy and sustainability.
