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Rethinking sweetener production
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
The best of alcohol, but without the headache
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
Getting ‘free-from’ right
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
Cultivated meat: A bad press?
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
PerfectTed pitches a new kind of caffeine kick
Teddie Levenfiche speaks to Grace Galler about why he thinks matcha is a “superior source of caffeine” and how PerfectTed has taken the UK by storm since featuring on Dragons' Den.
More of the ugly iceberg has surfaced
Professor Chris Elliott reflects on the unfurling food fraud scandal and make some suggestions for a more rigorous auditing process.
Ensuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
Plant-based NPD? Don’t jump the gun…
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
Sesame: the latest top allergen on the block
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
“Cage-Free” is so much more than a label
Vicky Bond discusses why she thinks the "quest for cheap meat and eggs has gone much too far" and why it is important to hold companies accountable to their cage-free promises.
Tackle food waste to fix our food systems
With global food systems wreaking havoc on our climate, Jamie Crummie asserts the best place to start with tackling this overwhelming problem is addressing food waste.
Three actions to stop more food fraud scandals
Professor Chris Elliott reflects on the most recent food fraud case to sweep the food and beverage industry, and calls for clear actions points to prevent anymore.
Rethinking food recalls in the US
Vanessa Coffman offers highlights of the panel session New Food hosted at its 2022 Food Safety Conference which discussed the potential pitfalls of current recall systems.
Cultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
