Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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Articles
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
Packaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
Growing evidence to ban the use of nitrites from our meat
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
Australia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
Veganuary: A trend here to stay?
New Food’s Grace Galler analyses how pertinent Veganism is in today’s world and asks SuperMeat if alternative proteins can make a comeback following “stagnant” sales in 2022.
FDA food chief resigns: Why has Frank Yiannas stepped down?
A beleaguered FDA finds itself without a Deputy Commissioner for Food Policy and Repsonse, as Frank Yiannas announces his resignation to a shocked food and beverage industry.
“Farming needs to become more fashionable”
Speaking to New Food about the best of British agriculture, Annabel Makin-Jones explains why she thinks the UK Government need to do more to educate about farming.
Revolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
From the horse’s mouth: three steps forward and one leap back
Professor Chris Elliott marks ten years since the infamous Horsemeat Scandal and assesses how resilient we are to fraud now.
Application Note Supplement – Issue 6 2022
Welcome to New Food's Issue 6 2022 Application Notes supplement.
“People love a bargain”: Innovating in the snack food sector
Find out why the Marketing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
Are Europeans altering their food shopping habits?
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
