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Making a success of low-carb pasta
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.
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Plant based
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Food solutions for a sustainable tomorrow
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.
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Why launch a plant-based product now? With BENEO…
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.
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What direction is plant-based foods moving?
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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Making plant-based work for pastry chefs
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.
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Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
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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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Big names collaborate to promote regenerative farming
Levy UK + Ireland has partnered with Quorn Professionals, RegenFarmCo, and Yorkshire Water to educate the food industry on regenerative farming practices.
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Guide to Testing: The latest on lab techniques and research
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
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Dairy – trends, authenticity and plant-based alternatives
Our Dairy In-depth Focus is out now - with contributions from Dodoni's Project Manager, Ecotone's Chief Marketing and Sustainability Officer, and Knowledge Bank's Project Director.
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European consumers want meat alternatives, survey finds
With meat consumption declining across major European countries, a new survey has revealed that there is a demand for alternatives to conventional meat in Western Europe.
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Will technology save us from a food security catastrophe?
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
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Where might the future of food be heading?
With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
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Animal-free dairy innovation sparks Nestlé’s interest
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
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Why mycoprotein looks set to take a chunk of the plant-based market
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
