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Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
From a rat infestation to pieces of metal found in food, here’s a roundup of some of the most important food recalls around the globe.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
There is currently no known cure for Alzheimer’s disease, but new research linking the memory-impairing illness and the consumption of spicy food may offer hope.
Paul Baker, founder of St Pierre Groupe, comments on what 2022 might look like for the food and drink industry in general, and the bakery sector specifically.
Vicky Pyrogianni of the International Sweeteners Association looks at sugar reduction with the use of low/no calorie sweeteners, including facts and myths around their safety, benefits and application.
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
Will technology save us? Find out in our latest issue of New Food as we look to the experts for answers in this mega-packed edition, which also includes several pieces from leaders in the confectionery sector.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
Luke Manning from ALS discusses some of the testing methods available for allergen detection and offers guidance on what you, as a client, should be asking and preparing.
As Bia Analytical celebrates its first year in business, Dr Maeve Shannon describes what a typical day in the Northern Ireland-based lab is like.
18 cue cards with expert tips on how to overcome challenges in steam distillation
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
