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Creating healthy snacks and a healthier planet
This International Women’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
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Ingredients
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For the love of pizza
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
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Beverage consumers increasingly health-conscious says research
Research from Kerry has suggested beverage consumers are keen to look after their health more than ever before in the wake of the pandemic.
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First ever recyclable rice pouch makes its way to supermarket shelves
The new pouch is the same size and shape of the older, non-recyclable counterpart, and according to the manufacturers, possesses the same attributes in terms of food safety and convenience.
whitepaper
Application Note: NIR Spectroscopy for Food and Agriculture
We describe how NIR spectroscopy helps to deliver objective data the food and agriculture industries are using to maximize quality and efficiency.
whitepaper
Application: Analysis of Monosaccharides and Disaccharides in Soft Drinks
This application describes high speed analysis of monosaccharides and disaccharide in soft drinks by ELSD-LT III.
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Buttergate was years in the making
Sylvain Charlebois looks at the deep-rooted underlying issues of buttergate and why the sector will come out stronger following an investigation.
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Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
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Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
news
Could terroir change the way we think about whisky?
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
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New research could provide more hop flavours for craft brewers
Researchers in the US have published a study which they say will significantly expand the understanding of the hop genome, potentially providing brewers with more hop varieties.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
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Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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Pies and pastries in need of a plant-based makeover say consumers
Pies and pastries were deemed most in need of a plant-based overhaul according to respondents to a survey intended to shed light on the boom in plant-based purchases,
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Majority of consumers unaware of ultra-processed foods, says survey
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
