New Food’s Grace Galler analyses how pertinent Veganism is in today’s world and asks SuperMeat if alternative proteins can make a comeback following “stagnant” sales in 2022.
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A beleaguered FDA finds itself without a Deputy Commissioner for Food Policy and Repsonse, as Frank Yiannas announces his resignation to a shocked food and beverage industry.
Speaking to New Food about the best of British agriculture, Annabel Makin-Jones explains why she thinks the UK Government need to do more to educate about farming.
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
Professor Chris Elliott marks ten years since the infamous Horsemeat Scandal and assesses how resilient we are to fraud now.
Welcome to New Food's Issue 6 2022 Application Notes supplement.
Find out why the Managing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
In a bid to counter the UK’s current trajectory, Secretary General of European Non-GMO Industry Association (ENGA) Heike Moldenhauer proffers the case to maintain the status quo for strict regulation of new GMOs.
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
Read our latest food safety in-depth focus to get top insight from global food and beverage experts, including Sandra Eskin of the USDA-FSIS and Noleen Donegan.
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…