article
What trends can the food and beverage industry expect in 2022?
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.
List view / Grid view
Ingredients
article
The future of a successful strategy
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.
article
How well do you understand chocolate?
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
article
New Food Issue 6 2021
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.
news
Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
article
Food allergen testing: a brief walkthrough
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.
article
Bia Analytical: Life in the lab
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.
whitepaper
Cue cards: 18 steam distillation challenges solved!
18 cue cards with expert tips on how to overcome challenges in steam distillation
podcast
VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
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.
article
Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
article
The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
article
The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
article
Everything you need to know about personalised nutrition
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
article
How food producers can decarbonise and shorten their supply chains
Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
article
Nutrition and health claims on functional foods in the EU
As we see increasing interest in functional foods, Professor. Dr. Hans Verhagen offers an overview of current EU regulation with regards to health and nutrition claims.
