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Muscling in on the act: the high protein boom
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...
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Proteins & alternative proteins
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Unravelling acid whey processing by understanding lactose crystallisation
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…
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Little Herds: a company sharing the joy of edible insects
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...
news
Lidl commits to the NFU Fruit and Vegetable Pledge
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...
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JDM Food Group reaches £4 million investment milestone
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...
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Gist opens a new regional distribution centre
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....
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NSF International expands its dietary supplement services 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...
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Expert Focus: Prof Chris Elliott, Queen’s University Belfast
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”...
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Cricket pasta – the edible insect revolution is served
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.
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Bugsolutely launches innovative pasta made from crickets
8 January 2016 | By Victoria White
Bugsolutely has launched this innovative product for the fast growing market of food products based on edible insects...
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EFSA issues scientific opinion of insects as food
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...
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FSA asks food companies for information on edible 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...
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Are insects the alternative to animal protein?
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...
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“Entopod” could help make insects the food of the future
14 May 2015 | By Victoria White
An innovative cookery kit has been created by a student from Edinburgh Napier University to encourage people to eat insects as part of their daily diet...
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Nestlé invests CHF 500 million in coffee projects, doubling direct purchases
31 August 2010 | By Nestlé
Nestlé has launched the Nescafé Plan in Mexico City, bringing together Nestlé's commitments on coffee farming, production and consumption.
