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New Food gathered an expert panel for a live discussion…
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
Read our interview with Alison Ordonez, Head of Innovation at…
Read our interview with Alison Ordonez, Head of Innovation at Roberts Bakery, as she discusses the impacts of COVID-19 on the bakery and how this has influenced current and future trends in snacking.
The UK’s first insect bread aims to provide consumers with…
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
