podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
List view / Grid view
Central and South Asia
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.
article
A 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.
news
Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
article
Food 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.
news
Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
video
Soy sauce isn’t just for sushi!
Taku Miyazaki explains how Kikkoman's sales have changed since the pandemic and how the manufacturer has adapted, and addresses the unfolding soy sauce scandal in China.
article
Could alternative proteins solve antimicrobial resistance?
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
news
US commits to strengthening food security in The Philippines
Vice President Harris has launched an initiative to strengthen the US-Philippines alliance, including measures to enhance food security and supporting organic agriculture.
article
Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
article
The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
article
How to stand the test of time in the cultured meat market
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
article
The soy sauce scandal and why it’s important
Professor Chris Elliott delves into a potential scandal unfolding in China surrounding soy sauce manufactured by Foshan Haitian Flavouring & Food and highlights a warning food and beverage manufacturers should heed.
news
What consumers want from functional beverages
Research from Kerry reveals that while many still view immune health as a top priority, there are new prevalent consumer demands for functional beverages. Find out more here…
news
Nutrition Technologies closes $20m equity round
Asia’s first industrial insect company, Nutrition Technologies, plans new product launches and market expansion after closing $20 million equity round led by PTT Ventures.
