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The new chocolate bar?
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
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New product development (NPD)
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It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
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Safari camp’s microfactory eliminates 18,000 plastic bottles
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Low carbon and drought-resistant coffee varieties bred via traditional techniques
Nestlé has discovered unique coffee varieties which could help lower the carbon footprint associated with coffee consumption, improve yields and overcome climate change challenges.
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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
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Could spinach be the key to increasing cultured meat production?
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
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The potential consequences of deregulating gene editing
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
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Kicking the salt addiction
In an interview with Knorr’s Global Vice President, New Food finds out how the well-known stock cube brand is helping to reduce consumer salt intake and promote healthier choices.
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Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
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The agri-tech conundrum – sustainable solutions or status quo?
The emergence of novel technologies to support the agriculture industry marks a critical junction in the history of land cultivation. Eve Gleeson explores...
