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The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
Senior executives within the chocolate manufacturer say the move will strengthen Barry Callebaut's position within the Russian market.
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.
Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
Two Nestlé experts outline important information around fit-for-purpose methods within analytical chemistry and what it means for the food manufacturer.
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.
