whitepaper
Whitepaper: The business case for digital transformation
In a market that is ripe with software solutions, many manufacturers struggle to determine where to invest digital transformation resources.
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Ingredients
news
FDA adapts yoghurt regulations to include modern innovation
The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.
news
Why plant-based doesn’t necessarily mean healthy
David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
news
Brits beat more than 800 million eggs as baking craze quantified
3 June 2021 | By
With more of us than ever picking up a whisk over the past 12 months, Alzheimer’s Society is calling for budding bakers to take part in its annual Cupcake Day to raise money for the charity.
news
Kerry open new taste facility in Mexico
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
news
Is Belgium the perfect petri dish to study meat alternative attitudes?
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
news
Coca-Cola pulls energy drinks line from US market
The drinks giant has halted its line of energy drinks in the US despite strong growth for the sector, though it still owns a majority stake in Monster.
news
Why you can eat 130 seitan burgers (almost) guilt free
The wheat gluten known as seitan has taken the vegan world by storm in recent years, and now new data reveals that it is significantly better for the environment than other meat competitors.
webinar
Developing tasty and nutritious food with yeast protein
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.
article
Flavours of tomorrow: What’s trending for 2021?
Chris Whiting from Synergy Flavours highlights the key drivers behind future flavour trends and what to look out for this year.
article
How will UK Government’s new health Bill impact the food sector and consumer?
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.
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
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
Need for speed: testing edible oils and fats with FT-NIR spectroscopy
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.
article
Five allergen-related challenges facing the food industry
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.
