New Food hears about the potential of hemp as a meat analogue from Victory Hemp, and gets the regulatory lowdown from Jörg Konetzki.
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As the origin and journey of our food and drink becomes ever more important, the industry will find itself under the scrutinising gaze of the consumer as they demand total transparency.
Whether you're interested in finding out about the challenges of the tea supply chain and what big players like Twinings are doing to help, or learning more about the recent EU-US trade spat on spirits, we have you covered...
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
New Food's latest Food Safety In-depth Focus explores the concept of natural preservatives for meat and the use of hyperspectral imaging as an alternative to method for rapid analysis, plus so much more!
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
Nan Jones, Technical Policy Manager at the British Meat Processors Association, discusses the chronic labour shortage the meat sector is facing and asks why the situation has come to this.
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
Debbie Day outlines the insurer's stance to the growing consumer appetite for CBD products in the food and drink sector.
As we see consumers pushing for more natural products, the old way of making wine may soon become the new way. Here, New Food discovers what makes a wine natural.
Against the backdrop of devastating forest fires and floods, coupled with the food accessibility challenges Covid brought to light, Her Excellency Mariam Almheiri calls for a worldwide AgTech revolution to secure humanity's survival.
This week’s Chris Corner delves into the issue of tea fraud, with Professor Chris Elliott highlighting why this drink is a particularly tricky one to validate.
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
Audrey L’Yvonnet explains the validation process of on-pack cooking instructions and identifies why cold spots are so important for manufacturers.