List view / Grid view
Scientists from North Carolina State suggest that a deeper understanding of the terms seen on food product labels will create a more positive perception of consumer products
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.
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
Claire Milligan of R-Biopharm Rhone examines the issue of aflatoxin M1 in milk and dairy products, and explains why it’s a problem that has not yet been solved by the food industry despite being around for a while.
Heloise Le Norcy-Trott, Group Marketing Director for Lactalis UK & Ireland, explains why one of the most popular food products with the longest history continues to resonate with modern consumers.
Zeilca Carr, CEO of the Ice Cream Alliance, assesses the damage caused by the COVID-19 pandemic to the ice cream sector and looks ahead to a brighter future.
New Food hears from food scientist Simon Dawson on his advice when it comes to mouldy food and potentially risky slices of toast.
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
Bridge Cheese founder Michael Harte shares his experiences of importing and exporting goods under the new EU trade agreement and looks at how the industry is having to adapt to the changing rules and regulations.
In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
