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European consumers want meat alternatives, survey finds
With meat consumption declining across major European countries, a new survey has revealed that there is a demand for alternatives to conventional meat in Western Europe.
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Where might the future of food be heading?
With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
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Animal-free dairy innovation sparks Nestlé’s interest
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
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Inside Borough Market’s landmark new food policy
Shane Holland, Vice Chair Elect of the board of trustees that runs Borough Market, takes us inside the world-famous food destination’s new food policy.
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Don’t blame it on the pine nut!
Did you know that not all pine nuts are edible? Here, Antonina Constantine explains how DNA-based techniques can prevent you from serving up a dodgy one.
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Alternative proteins: The road to commercial success
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
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The increasing threat of mycotoxin contamination
New Food invites a panel of three industry experts to share their perspectives on this growing devastating hazard…
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Why mycoprotein looks set to take a chunk of the plant-based market
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
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What is high moisture extrusion and why everyone in plant-based should be talking about it
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
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How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
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Is plant-based less susceptible to pathogens?
The USDA reports that many consumers believe plant-based meat alternatives don't carry the same pathogen risks as meat.
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India begins regulating vegan food
Jidesh Kumar explains how the Indian food safety authorities are beginning to enact regulations on vegan food in the country.
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Three UK food and drink innovators to watch
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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New Food Issue 3 2022
Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
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Meat doesn’t have to be the villain
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
