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Study unearths green benefits of letting weeds grow in olive groves
Considered a hindrance by many farmers, weeds could be a key weapon in the battle against climate change.
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Sawdust to fish food: researcher works to turn waste into valuable protein
At the moment, some sawmills treat sawdust as special waste, because it can’t be put to good use. Growing sawdust piles can even limit production. Risto Korpinen from Luke thinks that sawdust could be a part of the answer to the world’s need for food.
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Stem cells the answer to Queensland’s avocado ‘bottleneck’
The global appetite for avocado may be sated after all as researchers at Queensland University develop a technique to double production in the region.
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New Pure Dairy campaign raises the bar for dairy ingredients
Arla Foods Ingredients has launched a new campaign called ‘Pure Dairy’ to highlight how its range of Nutrilac dairy ingredients satisfies growing consumer demand for natural products with ultra-clean labels.
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Can stevia really change the soft drinks market forever?
We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.
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Organic essentials: what you need to know now
The concept of organic farming began in the early 20th century as a way to combat erosion and soil depletion,1 and was originally referred to as ‘humus farming’, with an emphasis on ‘feeding the soil’. In this article Kitty Broihier, MS, RD, LD and Allison Stowell, MS, RD, CDN, from…
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Unpacking product advertising and the ‘natural’ claim
Claiming ‘naturalness’ for food and beverages remains an unbroken trend. Nils Wolfgang Bings offers further comment on the issue.
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Finding ways to fight the artificial with the plant-based trend
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
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Using enticing food labelling to make vegetables more appealing
Does labelling carrots as "twisted citrus-glazed carrots" or green beans as "sweet sizzilin' green beans and crispy shallots" make them more enticing and increase vegetable consumption?
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Exploring the ‘Natural’ claim in China: An overview and comparison with EU and US
Expert lawyers Nicola Aporti and Cesare Varallo explore the 'natural' claim in China: it's criteria, its differences between EU and US markets, and what might change moving forward.
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Health Ingredients Month: What did we learn?
1 March 2017 | By New Food
New Food's Health Ingredients Month comes to a close and we look back at precisely what we learned about trends, challenges and innovation...
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4 ways the baking industry can react to current consumer trends
22 February 2017 | By Mark Hughes, CEO Anderson Partners; Monica Ginsburg
It’s time to cash in on a growing consumer demand for health and transparency say Anderson Partners...
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Supercritical fluid extraction and application of bioactive ingredients from plant materials
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
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Muscling in on the act: the high protein boom
16 September 2016 | By Daniel Reeds
Daniel Reeds of New Chapter Marketing explains the boom in the high protein industry as consumer trends tend towards the organic...
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Good Grain Bakery: Exclusive interview with founder of Planet Organic’s new gluten-free, vegan bread range
2 September 2016 | By Roy Manuell, Digital Content Producer
Following our coverage of Planet Organic's launch of the Good Grain Bakery range, New Food speaks exclusively to Tara Taylor, founder of the gluten-free, vegan bread product, to discuss the formation of the brand...
