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The new kids convenience food on the block
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
List view / Grid view
New product development (NPD)
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The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
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#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
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PepsiCo UK’s innovations to save over 1,200 tonnes of emissions
New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.
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Nescafé launches “coffee shop at home”
With Brazilian consumers keen to have their home coffee as good as their local café, Nescafé Dolce Gusto has launched NEO, its next generation ‘Coffee Shop at Home’ experience with home-compostable pods.
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First Milk and Arla Foods Ingredients agree new whey collaboration
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
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Seeds launched into space by IAEA and FAO
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
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Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
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Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
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Radnor Hills receives recyclable packaging grant
UK beverage company obtains funding from WRAP Cymru to produce 100 percent recyclable rPET packaging.
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What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
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Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
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Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
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HOWTIAN claims highest Reb A yield in industry history
Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
