Sports beverages: “Finding your niche”
What does it take to succeed in the arguably saturated sports beverage market? Find out what strategy consultant Maria Pavlidou told New Food’s Grace Galler….
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Cutting down on Brazilian deforestation
What is being done in Brazil to push sustainable production? Find out what New Food’s Grace Galler learnt at the AgriSustainability Talks event at the Brazilian Embassy…
I agree with Clarkson, and I don’t say that very often
In his latest column for New Food, Professor Chris Elliott explains why low food prices are not always a good thing…
The American restaurants are coming: but who does this benefit?
Over the last few years, numerous US food chains have set up shop across the UK, but what could this mean for the already struggling hospitality industry? New Food's Grace Galler investigates.
Seed as a starting point
New Food’s Grace Galler speaks to Michael Keller, Secretary General of the International Seed Federation, about how the seed industry is navigating various challenges and why he believes the sector is “under-represented”.
Can GMOs and clean label co-exist?
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
The new kids convenience food on the block
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
Turning Georgia from the Peach State into the Food State
New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
Verifying food authenticity: how to navigate the method jungle
Arne Dübecke expounds the virtues of communicating with your testing lab and getting specific.
#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
The butterfly effect: making sustainable wines that are an affordable luxury
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
Food testing: expectation vs. reality
Joanne Hubbard, Technical Specialist Manager for Intertek, provides insights from inside the laboratory to help you understand how food testing operates in real life and what you can actually expect.
