article Making a success of low-carb pasta 6 January 2023 | By It's Skinny 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.
news App developed to help people eat their five a day 6 January 2023 | By Grace Galler Academics at Bournemouth University have developed an app that helps people eat the recommended five portions of fruits and vegetables per day.
article Food solutions for a sustainable tomorrow 5 January 2023 | By Dr Daphne Ng With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
article The Collective’s journey: building a brand with purpose 28 December 2022 | By Sarah Smart Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
news UK agriculture and robotics receive £12.5 million funding 14 December 2022 | By Grace Galler DEFRA has committed to further funding for agriculture and horticulture automation and robotics to improve productivity.
article Umami: the 5th taste 12 December 2022 | By Biospringer Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
video Why launch a plant-based product now? With BENEO… 9 December 2022 | By New Food Live from Food Ingredients Europe at Expo Porte de Versailles in Paris, Joshua Minchin interviews Pierre Donck of BENEO and Jos Hugense of Meatless on their new plant-based product.
news Horizon Europe invests €25 million for sustainable protein research 8 December 2022 | By Grace Galler Investing €25 million, Horizon Europe will be part of an EU programme that will develop cultivated meat and fermentation-based foods.
article Could alternative proteins solve antimicrobial resistance? 8 December 2022 | By Grace Galler With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
news Wales’ Rural Affairs Minister visits Princes’ new Cardiff site 7 December 2022 | By Grace Galler International food and drink group Princes completes its £60 million site investment and opens its doors with a visit from Wales' Rural Affairs Minister.
article Sports beverages: “Finding your niche” 5 December 2022 | By Grace Galler What does it take to succeed in the arguably saturated sports beverage market? Find out what strategy consultant Maria Pavlidou told New Food’s Grace Galler….
news Tesco Exchange to help suppliers reduce food waste 2 December 2022 | By Grace Galler Tesco has created Tesco Exchange to allow suppliers to cut down production costs and reduce food waste through donating surplus stock.
news Nespresso innovates compostable coffee capsules 22 November 2022 | By Grace Galler Coffee giant Nespresso has created a paper-based home compostable capsule that will be piloted from Spring 2023.
article Making plant-based work for pastry chefs 18 November 2022 | By Bethan Grylls (New Food) Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
news FDA gives UPSIDE Foods’ cultured meat green light 17 November 2022 | By Bethan Grylls (New Food) Cultured meat milestone hit in US, as FDA declares UPSIDE Foods' lab-grown chicken as safe, edging it closer to commercialisation in the United States.
