news
Nespresso innovates compostable coffee capsules
Coffee giant Nespresso has created a paper-based home compostable capsule that will be piloted from Spring 2023.
List view / Grid view
Product Development
article
Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
news
HelloFresh lands in Spain
Meal kit company Hello Fresh has launched in Spain and says it will use 100 percent Spanish raised beef, chicken and pork in its meal kits.
article
The new kids convenience food on the block
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
article
#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
news
Bounty gets removed from Celebrations tubs
Mars Wrigley has removed Bounty from its tubs of Celebrations after 39 percent of consumers claimed they wanted it gone.
news
Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
article
Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
article
Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
news
Radnor Hills receives recyclable packaging grant
UK beverage company obtains funding from WRAP Cymru to produce 100 percent recyclable rPET packaging.
news
What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
article
What is Barry Callebaut’s second generation chocolate?
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
news
Chicago-based company to tackle single-use plastic bottles
To help replace single-use plastic water bottles, Evergreen Climate Innovations has invested in hydration solution provider Kadeya.
article
Growth opportunities in the dairy sector
Consumers may be tightening their belts, but there are still plenty of opportunities for dairy suppliers to increase sales.
news
KETTLE Chip’s new packaging illustrates field to factory journey
UK crisp company KETTLE® has redesigned its packaging to illustrate key ingredients and depict the brand’s field to factory journey.
