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St Pierre Groupe’s NPD Manager, Lynsey Edge, explains how suppliers can bring out high quality sensory attributes within food and drink as they deliver against the demands of today’s consumer.
Stephen Goldman, Chief Science Officer at Kaycha Labs, reveals why testing labs with integrity are the best insurance policy for cannabis infused food and drink producers.
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
Paul Baker, Co-founder of St Pierre Groupe, analyses in-store bakeries and how they can be reinvented.
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
A new report finds that the sale of brown sugar is rising, as it predicts significant growth for this sweet category over the next five years.
Jacqui Passmore, Marketing Manager UK and Ireland at Dawn Foods, writes about the opportunities and technical challenges of manufacturing vegan sweet bakery products.
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
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.
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.
From a rat infestation to pieces of metal found in food, here’s a roundup of some of the most important food recalls around the globe.
Paul Baker, founder of St Pierre Groupe, comments on what 2022 might look like for the food and drink industry in general, and the bakery sector specifically.
