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23 September 2016 | By Roy Manuell, Digital Content Producer
The consumption of insects presents one of the most sustainable yet most peculiar modes of meeting the world’s rising food demand...
16 September 2016 | By New Food
Following on from New Food's coverage of the I Am Super innovation with an exclusive with co-founder Barney Mauleverer, and with healthy, alternative proteins one of the most exciting new consumer trends, we look at I Am Super Beans...
16 September 2016 | By Daniel Reeds
Daniel Reeds of New Chapter Marketing explains the boom in the high protein industry as consumer trends tend towards the organic...
Nowadays acid whey typically refers to the ever expanding amounts of whey originating from Greek style yoghurt. However, not every acid whey is the same. As lactose crystallisation in acid whey is complex and affected by many factors, including the presence of lactic acid, minerals and proteins, it is more…
11 July 2016 | By Victoria White, Digital Content Producer
Could edible insects be the answer to feeding a global population expected to hit 9 billion by 2050? New Food caught up with Robert Nathan Allen, founder of Little Herds, to find out...
27 June 2016 | By Victoria White, Digital Content Producer
The Fruit and Vegetable Pledge is designed to cultivate strong and longstanding relationships between retailers, intermediaries and growers...
20 June 2016 | By Victoria White, Digital Content Producer
A £350,000 storage expansion has taken JDM Food Group’s investment in its Bicker factory past the £4 million mark over the last 24 months...
13 May 2016 | By Victoria White, Digital Content Producer
The regional distribution centre will link into Gist's European temperature controlled network, providing a gateway to UK retailers for food producers in Europe....
9 May 2016 | By Victoria White, Digital Content Producer
NSF International is now offering dietary supplement product services in Europe, through its German laboratory, NSF Erdman Analytics...
3 March 2016 | By Stephanie Anthony, Editor, New Food
We look at the work of Prof Chris Elliott, Queen’s University Belfast. Chris will be discussing food fraud in the New Food webinar “Addressing complex and critical food integrity issues using the latest analytical technologies”...
22 February 2016 | By Karen Li, Online Marketing Specialist, Bugsolutely
For the first time, the most common food in the world contains... insects. With 20% cricket flour, Cricket Pasta has a number of nutritional benefits, and it is set to start a completely new segment in the pasta business.
8 January 2016 | By Victoria White
Bugsolutely has launched this innovative product for the fast growing market of food products based on edible insects...
8 October 2015 | By Victoria White
EFSA has created a risk profile that identifies the potential hazards as well as allergenicity and environmental hazards associated with the use of farmed insects...
29 July 2015 | By Victoria White
The UK Food Standards Agency (FSA) is asking businesses that sell edible insects to begin preparing for amendments to EU regulations...
16 July 2015 | By Victoria White
The growing consumer demand for protein and a lack of new farmland for livestock could make insects an attractive alternative to traditional protein sources...
