List view / Grid view
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
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.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
Julia Ocampo, Director of Sustainability at Luker Chocolate, looks at how we can make a positive environmental impact with cocoa farming.
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
Londoners are buying less junk food after the UK Government imposed a ban on advertising these food and drink products on public transport services.
In news that is sure to sweeten the day of confectionery industry-leaders, research suggests that February 2022 could be a bumper month in terms of chocolate and sweet sales thanks to a certain romantic festival.
Israeli-based start-up Sweet Victory Gum, has created a line of botanical-infused chewing gums that are designed to stop sugary treat cravings.
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.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
There are plenty of benefits to going digital, but an equal number of obstacles; New Food hears from SugarSin’s Clare Turnbull on what opportunities await those willing to make the leap.
Charlotte Levy provides an overview of the hydrophobic properties of chocolate and why understanding its science can help avoid undesired product spoilage.
21 December 2021 | By
In our latest In-depth Focus on confectionery, New Food hears from three established chocolate brands, plus an expert delves into the chemistry of chocolate.
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
