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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
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Ingredients
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What is Barry Callebaut’s second generation chocolate?
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.
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Recall roundup: Undeclared ingredients
Numerous undeclared allergens impact the US and UK in this week's recall roundup, with recalls of products containing sulphites, egg and celery.
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Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
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KETTLE Chip’s new packaging illustrates field to factory journey
UK crisp company KETTLE® has redesigned its packaging to illustrate key ingredients and depict the brand’s field to factory journey.
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MSU receives $3.4 million USDA grant for herb research
The USDA has paid for Michigan State University (MSU) to carry out research surrounding culinary herbs produced in controlled environments.
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HOWTIAN claims highest Reb A yield in industry history
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…
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Are restaurants taking allergies seriously?
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.
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What consumers want from functional beverages
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…
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Browning-related advantages of sc-FOS (GOFOSTM)
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
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FoodSaftey4EU answers FAQs on food additives
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
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Can young adults increase their attention spans with Omega-3 fatty acids?
More than 300 adolescents have had their ability to pay attention analysed in relation to two polyunsaturated fatty acids in a new Barcelona-based study – and the results are interesting.
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Video: Labrovet – food safety testing
The pathogen detection method is a key topic and Labrovet is using the Assurance GDS method from Merck.
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The five grand challenges to future food safety
Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
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Batory Foods and KND Labs take on CBD together
A new partnership between Batory Foods and KND Labs aims to support growing industry-wide demand for cannabidiol (CBD) products.
