news Plant based alternative consumption doubles in UK 11 November 2021 | By New Food Magazine The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
article The past, present and future of cheese 11 November 2021 | By Heloise Le Norcy-Trott Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
article A meaty problem 10 November 2021 | By Shannon Falconer Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
podcast VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins 10 November 2021 | By New Food In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
article New Food Issue 5 2021 27 October 2021 | By Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
whitepaper Infographic: Reducing food waste in plant-based dairy alternatives 19 October 2021 | By IFF The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
article Whey protein transformation: looking to solve waste in the dairy industry 15 October 2021 | By Evita Achmadi Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
article “And, and, and” – the role of alternative proteins in feeding the future 5 October 2021 | By Joost Matthijssen Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
article Is the hemp heart the next meat analogue? 29 September 2021 | By Bethan Grylls (New Food) In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
article Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry 22 September 2021 | By Joshua Minchin (New Food) Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
article Making protein out of thin air 14 September 2021 | By Joshua Minchin (New Food) Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
news Cargill opens new $150 million pectin plant in Brazil 9 September 2021 | By New Food Magazine The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
news Smithfield donates 40,000 pounds of protein to Hurricane Ida victims 8 September 2021 | By New Food Magazine The food producer has offered out its hand to those in need of food as a result of the devastation caused by Hurricane Ida, which has left New Orleans without power 16 years on from Hurricane Katrina.
article Big moments for food labels on the horizon 8 September 2021 | By Chris Elliott As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
news Yum! makes cage-free eggs commitment 3 September 2021 | By New Food Magazine Yum! Brands, which is one of the world’s biggest restaurant companies, joins several other large names who have committed to abandoning caged eggs in recent years.
