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In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
Fruit compounds within coconut and citrus plants could protect your teeth
Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
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.
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…
Researchers are concerned over infant welfare after finding traces of microplastics in human breast milk for the first time ever.
With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
HOWTIAN’s VP of Market Strategy Tom Fuzer discusses the growing production of plant-based sweetener stevia to meet global demand and ensure safety during a disrupted supply chain.
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
