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Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
Our Editorial duo are back with another podcast and this time are talking all things vegan...
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
Sipful founders, Darius and Emily Darwell, tell New Food's Josh Minchin why they entered the canned cocktails market, and explain some of the difficulties start-ups can have when implementing sustainable policies.
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
