New Food's Editor speaks with the founder behind a California-based start-up looking to support food and beverage businesses within the black community.
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Dr Katja Parschat explains how biotechnology-derived complex oligosaccharides inhibit the binding of norovirus to its natural receptors.
Dairy brands must innovate faster and adapt to deliver comfort, nutrition and delight to consumers. Normunds Staņēvičs of Food Union elaborates.
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
In his latest column, Professor Chris Elliott lays bare his views on Henry Dimbleby’s National Food Strategy.
The Food Standards Agency (FSA) Chief Executive, Emily Miles, discusses the importance of trust and collaboration in the first of a new regular column.
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
Chris Banks CBE, Executive Chair of Cracker Drinks Co and former Managing Director of Coca-Cola Great Britain, outlines some of the standout trends seen by the drinks industry during COVID-19 and offers his insight as to how drinks brands should leverage these trends.
The European Commission is reviewing whether CBD should be classified as a narcotic. Dr Parveen Bhatarah, Head of Regulatory and Compliance Unit at The Association of the Cannabinoid Industry, explains the impact this could have on both the European and UK markets.
Part one of the National Food Strategy has been published by Henry Dimbleby, offering recommendations for the future of food policy and trade. Here, New Food highlights the views of some key industry players...
Neil Giles, Marketing Communications Manager, Mettler-Toledo Product Inspection, explains how packaged food manufacturers can measure the efficiency of their production lines by knowing the difference between Total Cost of Ownership and Total Delivered Cost.
During the coronavirus pandemic, food fraud has been on the rise – but this is just the beginning, warns Professor Chris Elliott.
Paul Baker, Founder of bakery brand St Pierre Groupe, explains the importance of adaptability in order for businesses to thrive in the food sector, particularly in light of the current global crisis.
Gordon Burns, ETS Laboratories, explained how you can use NMR for brand protection and ensuring supply chain integrity of wine in an insightful webinar. Read the highlights...
Infor offers six reasons to accelerate successful product innovation with Product Lifecycle Management in a New Food webinar. Here are the highlights...