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Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
As new challenges shake the foundations of our global supply chain, New Food interviews Bimbo QSR's Vice President of Global Quality Systems around how to best prepare for uncertainty and the role technology will play.
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
Clinical research on probiotics allows for new discoveries in relation to gut health and consumer-targeted products. Kerry’s Senior Nutrition Scientist, Nathan Pratt, explores.
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
The consultation will look at changing the bread and flour regulations that have been in place for more than 20 years, but some in the baking sector think it does not go far enough.
UK technology company launches vitamin microcapsule which enables brands to micro package beverages without the risk of degradation.
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
Flash fried, grass-fed, or full of chocolate – however you like your steak, we’re only a few weeks away from finding out whose steak is the world’s best as the World Steak Challenge returns.
The new induced pluripotent porcine stem cell line (iPS) will enable Steakholder Foods to continue diversifying its species portfolio and accelerate its market readiness for cultured pork production.
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
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.
Dr Catherine Kwik-Uribe, Vice President, Scientific & Regulatory Affairs and Scientific Research from Mars Edge shares the initial findings of an in-depth study into our ageing global population; highlighting key takeaways regarding the health benefits of bioactives in our diet.
If you want to improve the flavour of your beer, you simply need to laugh into it – that’s the secret weapon of a new brew from Vault City Brewing and a special guest.
