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Cultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
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New product development (NPD)
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Steakholder Foods to submit cultivated avian product
As part of its plan to launch a cultivated avian product in Singapore, Steakholder Foods’ announces strategic changes.
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Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
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Tales from the cellar: what does no/low alcohol mean for pubs?
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
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Ed Sheeran hits on the ‘perfect’ saucy duo
Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
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20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
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What is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
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What’s next for dairy? FrieslandCampina outlines its key trends
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
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Certified Louisiana: Backing your own
New Food hears from Certified Louisiana Director Deana Erdey to find out how the scheme supports local food and beverage businesses.
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Scientists produce world’s first cultivated steak
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
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Application Note Supplement – Issue 6 2022
Welcome to New Food's Issue 6 2022 Application Notes supplement.
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“People love a bargain”: Innovating in the snack food sector
Find out why the Marketing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
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Making a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
