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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The wine market is one of the most competitive around, so how do you stand out in such a crowded space? New Food hears from Ari Walker, Founder of Integrated Beverage Group, to hear how his company is changing the way wine is produced – one bottle at a time.
Over the past year, avian influenza outbreaks have erupted over the UK. With the Government ordering all birds to be housed, New Food’s Grace Galler speaks to various names in the food industry to understand how bird flu has impacted poultry professionals.
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
The wine market is one of the most competitive around, so how do you stand out in such a crowded space? Ari Walker, founder of Integrated Beverage Group, explains how his company is changing the way wine is produced one bottle at a time.
EatPlanted - “Europe’s leading meat alternative” - has published its first sustainability report, highlighting its achievements and future targets to help the planet.