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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Ingredients
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From scrum to yum: An interview with Charlie Simpson-Daniel on his move into food
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
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World’s most popular artificial sweetener must be banned, say experts
Two food safety experts have called for the widely used artificial sweetener, aspartame, to be banned in the UK and questions why it was deemed acceptable in the first place.
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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
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Out of the (black) box thinking
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
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European honey producers feel the sting after worst harvest in decades
One of the world's largest farming interest groups calls for action from European Commission as EU honey harvests fall by up to 80 percent.
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Recall Roundup: Salmonella alerts, undeclared allergens plus more…
New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
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Bombay Sapphire is leading the pack in gin innovation
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
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Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Risk analysis and UK authorisation of substances in food and feed – what you need to know for January 2021
Phil Flaherty, Head of Risk Analysis and Trade Policy Unit, FSA, offers clarity on soon to come changes related to risk analysis and UK authorisation of substances in food and feed.
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Fly larvae could be used as protein alternative
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
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McCormick responds to Queen’s University Belfast sage findings
McCormick’s VP welcomes investigation into sage fraud and celebrates its own clean results whilst reminding consumers that not all sage is equal.
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Win for veggie and vegan burgers, but plant-based dairy loses out
The EU has ruled that plant-based burgers and sausages are here to stay, but take a harsher approach with dairy imitation products; New Food provides an update...
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Will probiotics replace antibiotics in US chickens?
The use of phytochemicals and probiotics in poultry are being trialled in the US as alternatives to antibiotics to promote healthy animals.
