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New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
Jelly Drops founder, Lewis Hornby, was inspired to develop the sweet after witnessing his Grandma's battle against Dementia.
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
New Food’s Editor interviews former international rugby player, Charlie Simpson-Daniel, who, alongside his brother, has launched three food and drink ranges.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
Neuroscientists think they might be able to change the way the brain chooses food and other rewards – which aside from transforming the popularity of vegetables could pave the way for enhanced addiction therapy.
The EU has ruled that plant-based burgers and sausages are here to stay, but take a harsher approach with dairy imitation products; New Food provides an update...