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Predicting industry trends: 2020 and beyond
In its annual predictions, The Acheson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.
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“Most realistic” plant-based steak revealed by Spanish company
A Spanish company is calling its new plant-based steak the ‘most realistic’ to date.
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The importance of the UN’s International Year of Plant Health
The United Nations has declared 2020 as the International Year of Plant Health. Here, Dr Sylvain Charlebois takes a look at how important this really is for the planet and for ensuring a sustainable supply of food across the entire globe.
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Is alcohol worse than cannabis?
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
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CBD explained…
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
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An industry perspective on CBD
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
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The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
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Eurostar Commodities’ 2020 food manufacturing and ingredients trends
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
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Puratos UK predicts 2020 healthy food trends
The predictions follow the recent launch of Puratos’ global Taste Tomorrow trend report, which is said to be the world’s largest bakery, patisserie and chocolate consumer survey.
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The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
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FAO names 2020 as the UN’s International Year of Plant Health
Plants reportedly make up 80 percent of the food humans eat, and produce 98 percent of the oxygen we breathe. Yet, they are said to be under constant and increasing threat from pests and diseases.
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Food intolerances and sprouted brown rice
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
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Roquette launches new plant-based proteins from peas and fava beans
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
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Sustainability – a discussion with Dr Gavin Milligan
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
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Nestlé and Corbion to develop microalgae ingredients for plant-based foods
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
