Predicting industry trends: 2020 and beyond
In its annual predictions, The Acheson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.
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Articles
The importance of the UN’s International Year of Plant Health
The United Nations has declared 2020 as the International Year of Plant Health. Here, Dr Sylvain Charlebois takes a look at how important this really is for the planet and for ensuring a sustainable supply of food across the entire globe.
Is alcohol worse than cannabis?
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
Contaminates in CBD and ensuring consumer safety
In light of increasing consumer interest in CBD edibles, Stephen Goldman and Ian Jessup of PhytaTech highlight several important safety hurdles that companies must navigate to ensure safe products for its customers.
CBD explained…
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
Innovating with sweeteners and sugar alternatives
In an era that is waging war on sugar, a range of companies have started to experiment with sugar alternatives. Jaclyn Bowen explores.
Are consumers concerned about their immunity?
Based on FMCG Gurus' 'The Impact of Immunity – Global Report 2020', Will Cowling explores how the results reflect a consumer shift towards a focus on immunity when considering diet.
When CBD met chocolate
The health-conscious, environmentally-aware consumer has encouraged new trends in the chocolate sector that affect flavour, texture and harvesting. Greater Goods has gone one step further, infusing the beloved food of the gods with CBD. New Food hears from its Co-founder about why this combination works.
The evolving reformulation of ingredients
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.
Using consumer preference in company development
Analysing what motivates people in their food and drink choices is a useful tool when approaching product development. Mike Hughes presents research into current consumer preferences, highlighting where companies must focus in order to gain market trust and ultimate success.
Antioxidants in honey and chocolate
In a world where ingredients must work hard to earn their place at the discerning consumer’s table, Francesc Ventura-Coll, Business Development and Engineer Manager at Mondelēz International, highlights why firm favourites such as honey and chocolate deserve to stay.
An industry perspective on CBD
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
Testing for antibiotics in vegetables to prevent resistance in humans
Antimicrobial substances can enter the food chain through soil creating a potential risk to human health. Xiaowei Liu explains how antibiotics can be detected quickly and reliably in vegetables using QuEChERS and liquid chromatography mass spectrometry.
The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
The transformation of tequila
Once considered a drink to be ‘shot’, tequila is transforming into a sipping beverage – and one of premium standard. As such, industry has been developing new ways to create high-quality tequila to address these demands. New Food's Sam Mehmet caught up with SipTequila, to find out more about this…
