How do we address consumer desires for baked goods with a friendlier label, without compromising on taste or quality? Learn more in this infographic.
List view / Grid view
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.