The flavour trends that will take off in 2017
25 January 2017 | By Deb Murray, Anderson Partners Food Ingredients
New Food asked Deb Murray from Anderson Partners Food Ingredients to give us an insight into which flavours will come to define 2017...
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Articles
Novel dispense tech could unlock ‘mass personalisation’
24 January 2017 | By Iain Ansell, Managing Director, Sagentia
Iain Ansell, Managing Director, Sagentia grants an excellent insight into how novel dispense tech could unlock ‘mass personalisation’ in future...
Leadership Series: New Food’s Health Ingredients Month
23 January 2017 | By Roy Manuell, Digital Editor
Welcome to New Food magazine's Leadership Series 2017 as we introduce our new online feature: Health Ingredients Month...
What a Trump Presidency might mean for the US food industry
20 January 2017 | By Roy Manuell, Digital Editor
Donald Trump's stance on the food and beverage industry remains to be seen. In this article, we predict what might happen once Trump enters the White House...
Why we need to wake up and truly consider the meaning of the FSMA
19 January 2017 | By Stephen Spice, Spire Food Consulting
The Food Safety Modernization Act (FSMA) has the potential to significantly affect the food and beverage industry. Stephen Spice gives us his expertise...
Feeding Asia: How improving cold chain efficiency could alleviate India’s malnutrition
19 January 2017 | By David Appel; Jon Shaw, Carrier Transicold & Refrigeration Systems
In the latest in our 'Feeding Asia' series, we look at how an improved efficiency in the cold chain might help reduce Indian food waste and fight against malnutrition...
What is happening to Juicero? A look behind Silicon Valley’s darling juice phenomenon
18 January 2017 | By Roy Manuell, Digital Editor
Juicero, hailed by celebrities from Dr. Oz to Gwyneth Paltrow, has seen a lot in under a year. New Food takes a look behind the Silicon Valley darling...
Exclusive interview with new Business Unit Director of Salt of the Earth, David Hart
17 January 2017 | By New Food
We asked David in an exclusive interview how he feels about the new role, how the sodium reduction plan will come into effect and his predictions for the future...
Microbial metagenomics and the food industry
17 January 2017 | By Greg Jones, Campden BRI
In New Food's latest coverage on the topic of what genomics can do for the food industry, we explore insight from Greg Jones at Campden BRI and his expertise on microbial metagenomics...
Feeding Asia: The problem with Asia’s population growth for food security
Part two of New Food's 'Feeding Asia' series looks at how population growth and changing consumption habits are affecting regional food security...
How Nestlé are adapting to the changing world of the food and beverage industry
11 January 2017 | By Roy Manuell, Digital Editor
What lies ahead for the manufacturing giant as consumers become more and more health conscious? We take a look at what's changing for one of the food world's giants...
Peas and thank you: 2017’s first food trend breakaway
9 January 2017 | By Roy Manuell, Digital Editor
With the 'meat-free' trend already well-established, manufacturers are forever working out new ways to convince consumers to switch to protein alternatives...
How to solve the issue of allergens in the bakery
9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...
The overwhelming importance of women to the global fishing industry
6 January 2017 | By Kilden
New Food presents an excellent analysis by Kilden, an information centre for gender research on the importance of women to the global fishing industry...
Feeding Asia: An introduction to the increasing issue of food security in Asia
6 January 2017 | By Roy Manuell, Digital Editor
An introduction to our 'Feeding Asia' series. Its aim? To provide an analysis of the rising issue of food security in the world's fastest growing region...
