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The pros and cons of nutrient modelling systems
Nutrition expert, Barbara Bray, discusses the upsides and drawbacks of nutrient profiling and why we should take a step back to examine the science.
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Issue 1 2022
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Low/no: this is just the beginning
Following New Food’s Food Bev Horizons conference, wherein we asked, 'Is this the end of alcohol?’, Co‑founder of jeng, Christopher Lackner, gives his expert view on the future of US drinking habits.
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Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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New genomic techniques – saviour or nemesis?
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
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Sugar policy: what lies ahead for the food sector
Growing awareness among policymakers of the food environment’s impact on public health, means the industry can expect ever tighter restrictions and regulations on sugar. Andrea Gutierrez-Solana explores…
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Selling like hot cakes: bakery 2022 trends
Jonathan Lill, CEO of cake manufacturer BBF Limited, highlights the bakery trends set to take the market by storm this year.
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Going bananas (bread) over baking
New Food hears from BakesterBox’s Founder on why the pandemic incited a baking frenzy, the perks of kits, and whether she thinks they’re here to stay.
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How technology can help us become more sustainable
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
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Managing the growing food safety threat of Alternaria toxins
NQAC Dublin's Andrew Savage and Fabien Robert explain why the company developed an in-house method for the quantitative determination of five Alternaria toxins.
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Ensuring food safety in a Net Zero world
In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.
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How to build trust in a food crisis
Ahead of Food Integrity 2022, we hear from one of our moderators, Sterling Crew, about the lessons we can learn from the UK Salmonella egg crisis and the scheme that changed everything. Catch his workshop on building trust this March!
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HACCP: don’t get caught out!
Expert Radojka Barycki offers a clear and concise overview of important HACCP updates impacting the beef slaughter process in the United States.
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Food Integrity sneak peek
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
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Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
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Bakery insights for 2022
BBF Limited's CEO forecasts the hottest trends influencing the bakery market this year, plus an interview with pastry chef come entrepreneur, Tasmin Robinson, on how baking kits will fare post-lockdowns.
