news
GFI partners with AAK to accelerate Indian plant-based market
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
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Ingredients
article
Beta-alanine and the importance of quality
The market is doubling down on beta-alanine – but is it using the right kind? Mark LeDoux explains how generic beta-alanine ingredients can cost you in the long run.
news
Action on Sugar and Action on Salt call for unhealthy advertising ban during lockdown
The campaign groups claimed that some food companies, including big brands, have been capitalising on the government’s ‘stay home’ message by heavily promoting unhealthy food, sometimes to the "most vulnerable members of society."
news
FSA publishes food industry guidance about safe operation during COVID-19
The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
article
Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
news
Innova report reveals 2020’s top 10 flavour trends
The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
article
Applications of blockchain technology in the food industry
How can blockchain technology help improve the food industry? New Food hears from two experts about this technology's potential within the sector.
news
Mexico’s sugary drinks tax has cut consumption after just three years, finds study
Mexico implemented an excise tax of one peso per litre (approximately 10 percent increase in price) on sugar sweetened drinks in January 2014, and this study has revealed downward trends in consumption as a result.
article
Leveraging R&D to perfect plant-based
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
article
How is COVID-19 impacting the agri-food industry?
Welcome to the first edition of Gideon Ashworth's 'Talking Crop', a monthly column which will explore a range of topics relating to the agri-food world.
article
UK food and beverage annual trends
New Food discovers how the food and beverage market changed over the last year.
news
Bakery benefits from Certa Sine pump in viscous product application
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
article
Ingredients In-Depth Focus – April 2020
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
article
Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
podcast
Episode Nine: Dealing with allergies, Coeliac Disease and intolerances in a pandemic
New Food is joined by Allergy Action, the Anaphylaxis Campaign, and Coeliac UK in its latest podcast.
