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Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
Multinational cheese producer, the Bel Group, implements new initiatives in order to reduce its carbon footprint, including a pilot programme on cow feed to tackle methane emissions.
A study looking at thousands of cafeteria meal choices has found that increasing the vegetarian options also increases the proportion of plant-based purchases greatly without affecting overall food sales.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
American ice cream company, Cold Stone Creamery has teamed up with Danone North America – a food and beverage company known for its plant-based products – to launch its first ever vegan ice cream.
Burger King has become the latest fast-food brand to launch plant-based items on its menu after it announced it will sell vegan nuggets in all its UK stores.
Two leading experts discuss several detection methods, including ATP, ATP+AMP and A3, for efficient and rapid hygiene monitoring, and explore a new way to set benchmarks.
Research conducted by Barry Callebaut has revealed a considerable number of respondents are open to trying plant-based chocolate from time to time, as the sector continues to show considerable growth.
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
Action on Salt claims the salt content of some plant-based foods is too high and is urging UK Government to mandate levels.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
