More Processing & manufacturing – Page 9
-
ArticleRethinking sweetener production
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular ...
-
ArticleEnsuring food safety with a tandem mass spectrometry approach for mycotoxin quantification
With mycotoxins on the rise, food safety and authenticity expert Michele Suman looks at how to deploy tandem mass spectrometry for mycotoxin quantification.
-
Article
Bacardi: Heritage in every sip
Rachel Guerin talks to New Food’s Grace Galler about the journey Bacardi has been on and how the founder’s legacy is present in the rum it sells today.
-
Article“Cage-Free” is so much more than a label
Vicky Bond discusses why she thinks the "quest for cheap meat and eggs has gone much too far" and why it is important to hold companies accountable to their cage-free promises.
-
ArticleCultivated Meat: From rarity to reality
With many keen to try cultivated meat for themselves, SuperMeat explains how it evolved from a “pipedream” to being on the verge of hitting US shelves.
-
ArticleEmpowering women in the food industry
This International Women’s Day New Food speaks to various women working in the food sector that are striving to make impactful changes.
-
ArticleIngredients - Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
-
ArticleAlternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
-
PodcastEpisode 37 - The truth about sustainable agriculture
The New Food team digs deeper into the roots of sustainable agriculture and uncovers the latest trends and voices driving a greener, fairer food system.
-
VideoWebinar: Discussion on the WHO latest findings on microplastics
Three experts on microplastics discuss the latest findings from the WHO in this webinar co-hosted the American Chemistry Council and ILSI Europe.
-
ArticleAge is just a number: Scotland's all-female gin distillery
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
-
ArticleThe "world's first" cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
-
Article20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
-
ArticleWhat is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
-
ArticleFood innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
-
ArticleA spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
-
ArticlePackaging with conviction
New Food’s Editor Joshua Minchin interviews 19 Crimes’ Franchise Vice President, John Wardley, on its infamous packaging that has helped uphold it as a market leader for a decade.
-
ArticleSoy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
-
ArticleAustralia-UK FTA to serve up new seafood options for the UK
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
-
ArticleRevolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
