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Dolmio launches new global brand platform
Dolmio has launched a global brand platform designed by The&Partnership and Blinkink, including a reworked brand identity and tagline.
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Ingredients
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Adapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
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Could fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
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What it takes to deliver our daily bread
Andrew Pyne, Chief Executive of the Federation of Bakers, explores the challenges currently facing the bakery industry.
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Milling priorities in the next farm bill
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.
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Sustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
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Meat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
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Absolut uses AI to create world’s first visual cocktail art
Vodka brand Absolut has utilised artificial intelligence to adopt a new approach to mixing cocktails inspired by neighbourhoods in Canada.
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Climate-friendly caffeine: sustainably sourcing Selecta coffee
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
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UK wonky waste condiments producer plans international expansion
Rubies in the Rubble, a UK based award winning condiment producer has launched a £500k crowdfunding campaign.
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Mushroom on the shelves for functional fungi?
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
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Marlow Foods makes mycoprotein available to other manufactures
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.
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“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
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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…
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Cultivated meat: A bad press?
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
