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As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
New Food’s Sam Mehmet spoke to Steve Maul, Chief Revenue Officer at LocatorX, about how technology solutions could help combat the growing challenges surrounding food allergens.
The joint venture of Puratos and Estonian Malt aims to optimise production processes, improve packaging and shelf-life and collaboratively develop new product ranges.
If you are considering experimenting with CBD-infused formulations, here Jaclyn Bowen presents three important factors to watch out for to improve systemic quality control.
Victoria Cross, from Instinctif Partners, explores the need for change in allergen information provided not only on labels, but in restaurants and food vendors too.
New Food attended the Pukka Herb event ‘Before we really need antibiotics, what are the healthy alternatives?’ to discover how natural options might help secure the future of antibiotics.
Jaclyn Bowen spoke to Oliver Amdrup from Puori about the high standards of environmental sustainability in the Nordics and how Puori regulates them.
Jaclyn Bowen, from The Clean Label Project, spoke to Pelin Thorogood, from the Wholistic Research and Education Foundation, about what research is being done surrounding CBD health claims.
Diseases such as diabetes, cancer, obesity, Alzheimer’s and coronary disease are said to account for the single-largest burden on the UK economy.
With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?
New Food spoke to Corbion about their launch of a clean label tortilla conditioner that hopes to help manufacturers reduce stickiness, extend freshness and increase process tolerance.
Love our latest issue of New Food? Want to know a bit more about what to expect before reading? Listen as New Food’s Editor takes you through issue 4, picking out some of her favourite parts.
Jaclyn Bowen speaks to Ari Walker from the Integrated Beverage Group about LifeVine and their “less than 1 gram of sugar” and “pesticide-free” wine claim.
Jaclyn Bowen from Clean Label Project explores the use of chlorpyrifos as a pesticide and the potential health risks involved.
