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Recall roundup: E. coli, Salmonella contamination, and more…
This week’s roundup includes reports of possible salmonella contamination, Listeria monocytogenes, E. coli, and multiple undeclared allergens.
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Snacks
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Battle of the snacks: healthy or indulgent?
New Food’s Editor, Bethan Grylls, examines the polar opposite trends of indulgent and healthy snacks and places her bets on how the future will unfold.
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A wholesome approach to snacking
Chika Russell tells Bethan Grylls about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
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Are the new HFSS bans unfair?
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
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Should you fry with olive oil or expose it to very high temperatures?
Tassos Koidis of Queen’s University Belfast tackles the belief that olive oil should be avoided for high temperature cooking
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Mondelēz International trials transparency with Triscuit brand
In a bid to promote transparency in the firm’s supply chain, the major US food company is trialling the capability for consumers to see precisely where the main ingredient in their Triscuit cracker comes from.
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Ruby chocolate: it’s about more than colour
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.
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The sector that refuses to melt – why the future is bright for ice cream
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.
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How will UK Government’s new health Bill impact the food sector and consumer?
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.
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The new chocolate bar?
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.
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It’s a date: what goes into creating a product for Ramadan?
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
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.
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How to create creamier vegan ice cream
New production methods show great promise that the taste and texture of vegan ice cream can be further improved.
