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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Ingredients
news
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.
article
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.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
news
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,
news
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.
article
Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
article
How consumer preferences influenced Old El Paso
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
article
Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
article
What drives the food on our plates?
Bethan Grylls explores how our cultural backgrounds and life experiences influence our preferences when it comes to the food we love.
news
ACI completes landmark CBD study
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
article
Cannabidiol: a legal food ingredient for 2021?
Food law expert, Dr Mark Tallon, examines the current position of cannabidiol as a food ingredient with reference to recent legislative decisions.
article
COVID-19 and its impact on the food system
Two food technologists offer insights on nutrition, food safety and security in relation to the ongoing pandemic.
article
Taking on e-commerce food crime
Julie Pierce, FSA Director for Wales, Information and Science, responds to Prof Chris Elliott’s call to share what the government is doing to regulate the online food industry.
news
Watchdog wants stricter poppy seed regulation in US
The Center for Science in the Public Interest (CSPI) has filed a petition on behalf of families affected by contaminated poppy seeds, which calls for tighter monitoring of the trade within the US.
