All Article articles – Page 19
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ArticleVeganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
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ArticleAleph Farms launches new cultivated meat product
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
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ArticleA TRIP down CBD lane
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
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ArticleLaboratory challenges with new method implementation
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
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The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
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ArticleBringing Australia’s unique food offering to the UK
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
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ArticleTransparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
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ArticleFuture guarding food
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
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Article“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
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ArticleOur 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.
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ArticleA new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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ArticleRethinking 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 ...
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ArticleThe best of alcohol, but without the headache
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the ...
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ArticleGetting ‘free-from’ right
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
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ArticleCultivated meat: A bad press?
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
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ArticlePerfectTed pitches a new kind of caffeine kick
Teddie Levenfiche speaks to Grace Galler about why he thinks matcha is a “superior source of caffeine” and how PerfectTed has taken the UK by storm since featuring on Dragons' Den.
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ArticleMore of the ugly iceberg has surfaced
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
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ArticleEnsuring 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.
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ArticlePlant-based NPD? Don't jump the gun...
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to ...
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Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
