More Ingredients & formulation – Page 11
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ArticleVeganuary: A trend here to stay?
New Food’s Grace Galler analyses how pertinent Veganism is in today’s world and asks SuperMeat if alternative proteins can make a comeback following “stagnant” sales in 2022.
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Podcast
Episode 35: The big 2023 preview...ft. Professor Chris Elliott
Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.
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ArticleA glass never full: Carlsberg's relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
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ArticleApplication Note Supplement - Issue 6 2022
Welcome to New Food's Issue 6 2022 Application Notes supplement.
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Article“People love a bargain”: Innovating in the snack food sector
Find out why the Marketing Director of Valeo Snackfoods thinks it is important to create new types of snack foods for high street discount and bargain stores.
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ArticleAre Europeans altering their food shopping habits?
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
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ArticleMaking a success of low-carb pasta
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
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ArticleFood solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.