news
Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
List view / Grid view
New product development (NPD)
article
Recipe boxes – 10 years on
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
news
Electric chopsticks aim to eradicate high sodium diets
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
news
Arla Foods and DSM create methane-reducing pilot scheme
Arla Foods and DSM have joined forces to battle greenhouse gas emissions produced by dairy cows by using a new feed additive.
news
Bel Brands launch Babybel Plant-Based
One of the snack world’s most iconic products has received a plant-based cousin, as Bel Brands USA launches the green Babybel in stores across the US.
news
Confused about carbs? A new score system seeks to serve clarity
Are all carbs created equal? Apparently not, as the Carbohydrate Food Quality Score (CFQS) seeks to arm consumers with the right information on the nutritional content of the carbs they are eating.
news
Beyond Meat and PepsiCo launch first product from Planet Partnership
Beyond Meat Jerky is the first product to launch from the Plant Partnership between Beyond Meat and PepsiCo, and will hit stores in March 2022.
news
A sustainable substitute for palm oil has been created by scientists
Scientists have produced oils from microalgae that could be a sustainable replacement for palm oil in food production.
news
New launches in the food and beverage industry: March 2022
With National Salt Week and Caffeine Awareness Month taking place, launches of note for this roundup include low in salt seasoning and matcha-infused drinks. We also see UK companies gearing up for HFSS regulations.
news
Allergen-free ice cream created in California
A group of students from the University of California Davis have created an allergen-free ice cream made from the liquid contained in chickpeas cans.
article
Accelerating product development and innovation in plant-based meat
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
article
Low/no: this is just the beginning
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
article
How technology can help us become more sustainable
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
whitepaper
Blog: 4 ways retailers can bring new private labels to market in record time
Time is money and today global retailers face an exciting opportunity to grow by responding to consumers’ evolving needs – faster than their rivals do.
