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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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Snacks
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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.
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Creating healthy snacks and a healthier planet
This International Women’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
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Rebranding without limitations – an interview with Small Giants
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.
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Beer made with tortilla chips – a winning team at Superbowl LV?
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.
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Children’s health before profits
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
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.
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Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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Jelly Drops scoop national award for empowering dementia patients
Jelly Drops founder, Lewis Hornby, was inspired to develop the sweet after witnessing his Grandma's battle against Dementia.
