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Are you confident in the safety of our food?

16 January 2020 | By

Ahead of speaking at Food Integrity, Bethan Grylls Editor of New Food interviews innocent drinks’ Central Technical Team Leader, Konstantina Karagkika, about the pressures on industry and how the company looks to identify and prevent risks to its supply chain.

Is alcohol worse than cannabis?

10 January 2020 | By

Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…

CBD explained…

10 January 2020 | By

CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.

When CBD met chocolate

9 January 2020 | By

The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. Bethan Grylls hears from its co-founder about why this combination works.

Using consumer preference in company development

9 January 2020 | By

Analysing what motivates people in their food and drink choices is a useful tool when approaching product development. Mike Hughes presents research into current consumer preferences, highlighting where companies must focus in order to gain market trust and ultimate success.

Antioxidants in honey and chocolate

8 January 2020 | By

In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.