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Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
2023 has kickstarted the year of the faba bean — the past few months have already seen campaigns to increase the production and consumption of the British grown crop and make them a staple in the nation’s diets. New Food explores the increasing popularity of faba beans and how they…
Claudia Lordao, Group Marketing Manager for Marquis Macadamias discusses emerging trends in the macadamia industry and why global demand for macadamia products is growing.
Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
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.
Scientists are aiming to transform British diets by adding more UK-grown faba beans into the nation’s daily bread.
A US plant-based beverage brand has expanded its dairy-free product line with two new organic additions.
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.
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.
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.
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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.
