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Articles
The uptake of dairy alternatives: mooving on from milk
Where dairy once reigned supreme, modern consumers now increasingly choose an alternative. Ashley Pollock, Senior Innovation Consultant at Ayming, looks at our evolving milk preferences and offers suggestions on how the dairy and alternatives industries might navigate a steady course to ensure a place in our future diets.
The role of insect protein in the sustainable food cycle
This article by Rachel O’Connor, Senior Associate from the law firm Michelmores, addresses how insect protein has enormous potential to benefit the food supply chain. Read on to learn how insects can be used to free up land and benefit the environment.
What’s driving the growth of the cheese ingredients market?
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
Traceable trust in the food supply chain with trust-free blockchain tech
It’s been more than ten years since the Satoshi Nakamoto published his whitepaper Bitcoin: A peer-to-peer electronic cash system. While Bitcoin itself has divided many and attracted criticism, the technology that it is built upon, the blockchain, has garnered significant interest due to its promise of immutable digital record-keeping. Here,…
What’s fuelling the development of the global frozen food industry?
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
A circular pathway for the food supply chain
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
Sugars from human milk – a secret weapon against allergies?
Jennewein Biotechnologie discusses the importance of human milk oligosaccharides (HMOs) in reducing the likelihood of children developing allergies.
Meat In-Depth Focus 2019
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
One way that supermarkets of the future can tackle the scandal of food waste
In addition to making food businesses more profitable, new technologies can also help tackle the fast-approaching issue of global food shortages. Bjorn Thumas, Director Business Development at TOMRA Food, explains.
Processing In-Depth Focus 2019
This In-Depth Focus looks at a circular pathway for the food supply chain and an overview of naturals in food.
Food Safety In-Depth Focus 2019
This In-Depth Focus looks at the relevance of foodborne parasites and issues for vegan and vegetarian food manufacturers.
New Food Issue 2 2019
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Q&A with 2 Sisters’ Helen Sisson: “I’m continually learning”
Helen Sisson, Group Technical Director at Birmingham-based food manufacturer, 2 Sisters Food Group, tells New Food about her role within the company.
Nitrite-free bacon: making the dream a reality at Finnebrogue Artisan
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Cheese supplier halves waste
Eurilait has halved waste and saved a significant value in the last year following the implementation of supply chain planning software.
