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St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
DEFRA has committed to further funding for agriculture and horticulture automation and robotics to improve productivity.
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
International food and drink group Princes completes its £60 million site investment and opens its doors with a visit from Wales' Rural Affairs Minister.
What does it take to succeed in the arguably saturated sports beverage market? Find out what strategy consultant Maria Pavlidou told New Food’s Grace Galler….
Tesco has created Tesco Exchange to allow suppliers to cut down production costs and reduce food waste through donating surplus stock.
2 December 2022 | By
It is vital to control the moisture during the processing of corn to produce a final product suitable for its intended market.
Coffee giant Nespresso has created a paper-based home compostable capsule that will be piloted from Spring 2023.
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”.
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.
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
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.
Mars Wrigley has removed Bounty from its tubs of Celebrations after 39 percent of consumers claimed they wanted it gone.
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.
