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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…
Poster on optimizing the methodology used to determine low levels of nitrogen/protein in food and feeds using LECO’s FP928 and FP828 determinators.
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.
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.
Application note on using LECO’s FP828 combustion nitrogen/protein determinator to determine protein and nitrogen content in flour.
Susan Brownlow looks at how the role of food ingredient formulation is adapting to meet fast-evolving consumer demands.
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.
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.
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
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…
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
According to the FAO, one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. Our editor speaks to the founder of Too Good to Go about how it's helping to improve this startling statistic.
Welcome to the Application Notes supplement of New Food, December 2019. In this issue we hear from Shimadzu, Bio-Rad, HPS, Bruker, Novasina, Pall and Restek about the latest developments within the industry.
Between 2007 and 2017, the number of hop farms reportedly grew from 68 to 817 in the US, and hop acreage expanded from 31,145 to 59,429 acres.
