Not kosher?
Following the license suspension of Canada's largest kosher company, Dr Sylvain Charlebois from Dalhousie University explores how the Canadian kosher market might have to adapt.
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Action on Salt urges government to implement salt reduction programme for sauces
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
The rise of the ketogenic diet
Dr Sylvain Charlebois from Dalhousie University discusses the increasingly popular 'ketogenic diet' that swaps carbohydrates for proteins and fats.
How can agroforestry help support the climate agenda?
In a two part series, Vincent Walsh and David Haley explore how agroforestry, as used by ancient cultures, offers a technique to maximise food production while supporting natural ecosytems.
How clean label could bolster the vegan market
With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?
Clean label tortillas hit the market
New Food spoke to Corbion about their launch of a clean label tortilla conditioner that hopes to help manufacturers reduce stickiness, extend freshness and increase process tolerance.
Producing protein from food waste
Dr Adam Charlton from Bangor University looks into research activities on recovering food standard proteins from crop wastes.
Deadly fruit fungus could wipe out bananas
Dr Sylvain Charlebois from Dalhousie University explores how the banana industry is adapting to modern needs and constraints.
Growth of CBD in pet supplements
Jaclyn Bowen talks to James Crouch from Buckley Pet about the use of CBD in pet supplements.
Sales growth in a stalling wine category
Jaclyn Bowen speaks to Ari Walker from the Integrated Beverage Group about LifeVine and their “less than 1 gram of sugar” and “pesticide-free” wine claim.
10 must-haves in a food testing laboratory partner
Choosing the perfect laboratory to collaborate with is a difficult decision. Here, Nestlé’s Fabien Robert and Amy Bethel explain the key factors to look for.
Chlorpyrifos: The Next “Glyphosate”?
Jaclyn Bowen from Clean Label Project explores the use of chlorpyrifos as a pesticide and the potential health risks involved.
Picking the perfect lab for agro feed and food testing
How to pick the perfect testing laboratory for agro feed and food testing: Claude Charreteur, Manager & Project Manager & Business Developer at Neovia Group, explores.
Plant-based protein innovations within the formula category
We discussed Nature’s One novel approach of using organic pea protein in baby and toddler formulas with the company's CEO, Jay Highman.
How to choose between an in-house or contract laboratory
Customers expect food to be safe, of high quality, and to match the description on its packaging. If a food product falls short, word gets out quickly. As such, selecting the right testing process is imperative. Here, Brad Stawick of SGS North America, discusses how to choose between an in-house or…
