news
Path for cellular seafood “long and narrow”
A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.
List view / Grid view
New product development (NPD)
article
Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
article
What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
article
Riding the next wave of alternative protein
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.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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How consumer preferences influenced Old El Paso
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.
article
Bakery In-depth Focus – February 2021
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.
news
ACI completes landmark CBD study
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
article
Could AI ease food security fears?
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.
article
Rebranding without limitations – an interview with Small Giants
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.
news
Beer made with tortilla chips – a winning team at Superbowl LV?
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.
news
Unilever trials “nano factory” inside shipping container
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.
article
Tweakd: Bringing elite sports nutrition to your dining table
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.
news
‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
