List view / Grid view
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
Numerous undeclared allergens impact the US and UK in this week's recall roundup, with recalls of products containing sulphites, egg and celery.
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
UK crisp company KETTLE® has redesigned its packaging to illustrate key ingredients and depict the brand’s field to factory journey.
The USDA has paid for Michigan State University (MSU) to carry out research surrounding culinary herbs produced in controlled environments.
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
Research from Kerry reveals that while many still view immune health as a top priority, there are new prevalent consumer demands for functional beverages. Find out more here…
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
