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In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
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.
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.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
