article
Our latest US industry report: State of the Industry
State of the Industry is a new food and beverage report that provides a comprehensive overview of the current state of the industry.
List view / Grid view
Technology & Innovation
article
Rethinking sweetener production
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
article
Ensuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
news
Scientists create tool that can predict food insecurity
A new tool has been created that reportedly can predict food insecurity up to 30 days in advance using a variety of data.
news
Hellmann’s trials new label to reduce fridge temperatures
Unilever owned Hellmann’s is trialling a new test label to reduce fridge temperatures and food waste amid the cost of living crisis.
article
Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
news
Grant given to reduce food bacterial contamination detection time
A Mason Associate Professor has received $35,000 from Intellifoods Labs to research reducing the time taken to detect the presence of bacteria in food samples.
podcast
Episode 37 – The truth about sustainable agriculture
The New Food team digs deeper into the roots of sustainable agriculture and uncovers the latest trends and voices driving a greener, fairer food system.
news
UK Government provide £12.4 million to help cut industry emissions
Energy intensive industries are being given a share of £12.4 million in government funding to find ways to reduce their carbon emissions.
article
Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
news
Fish genome has potential to improve food security
Researchers say they have found the “first full, high quality” reference genome for a genetically improved tilapia strain.
article
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
article
Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
article
Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
article
Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
