Clear dissemination followed by innovation is the cornerstone of food industry development, growth, commerce and sustainability. Here, Ronan Gormley considers what can go wrong and how to successfully bridge the gap between research and application.
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BBF Limited's CEO forecasts the hottest trends influencing the bakery market this year, plus an interview with pastry chef come entrepreneur, Tasmin Robinson, on how baking kits will fare post-lockdowns.
Enjoy a series of in-depth articles written by industry experts exploring food safety and reaching Net Zero, US HACCP beef regulations, and how to build back trust in a crisis.
Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
A single threshold for the precautionary labelling of all food allergens would make things much easier for food-allergic consumers and the food industry…or would it? Expert food consultant, Dr Bert Popping, reflects on the problems associated with these recent proposals.
New Food's Editor gets the lowdown on low/no, as she speaks to a selection of leading adult beverage companies about the rise of alcohol-free drinking.
Alex Marsh, CEO of pre-prepared home delivery service Tweakd, examines the impact new UK food legislation may have on smaller businesses and how tech could help out the independent.
Constantin Muraru, Maximilian Beiter and Christophe Derrien offer insight on two new insect authorisations that the food industry need to know about.
As the need to be 'green' becomes ever more present, New Food’s Editorial Assistant, Abi Sritharan, investigates the challenges and opportunities of using surplus ingredients to create upcycled food products.
As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves.
New Food’s Editor interviews Fatherson’s Laurence Smith to find out how he intends to claim the title of UK’s first eco-friendly bakery and whether reaching Net Zero is feasible.
Professor Chris Elliott discusses the reasons behind the increasing food prices, which will leave many facing the difficult decision of whether to heat their homes or feed their families.
Technical food expert Mark Bristow outlines the steps management need to take in order to champion and maintain a strong food safety culture.
Ordering food has never been easier, but with so many options, what are consumers looking for when making purchases online? Michelle Patel explores.