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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
article
What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
news
Majority of consumers unaware of ultra-processed foods, says survey
The survey conducted by the BNF claims there is a lack of understanding among consumers of what an ultra-processed food actually is.
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Sourcing ‘clean’ plant-based ingredients
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
news
Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
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An interview with a Master Sommelier
New Food Advisory Board member, Jaclyn Bowen, speaks to Brett Zimmerman, a Master Sommelier, about his efforts to champion diversity and sustainability in alcoholic beverage production, and the trends he’s witnessing in the wake of Covid.
news
Which on-pack product claims sway consumers the most?
A new report suggests that product claims about nutrition are more effective on breakfast cereal, whereas boasts of great taste fare better on fish pies. The company behind the research insists that manufacturers must be flexible when it comes to on-pack product claims.
news
Consumers demand clear unambiguous ingredients lists
The results of a recent survey underline consumers’ obvious preference for clear and straightforward labelling, particularly on ingredients lists. But is this preference being met?
news
Mould: the new ‘clean label’?
A study has reported that respondents preferred signs of 'naturalness' such as mould and were suspicious of foods treated to guarantee lengthy shelf lives.
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Bakery trends in corona times
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.
whitepaper
Infographic: The growth of clean label: Rising to the challenge
This infographic from DuPont explores how manufacturers are looking to meet the growing demand of clean label products without damaging the quality of food.
news
Sugar Association urges for clearer labelling of sweeteners
The Sugar Association has called on the FDA to make changes to sweetener labelling regulations in order to "extend transparency, end misleading practices, and help consumers make more informed decision".
webinar
Live Panel Discussion: Challenges and opportunities of the European baking sector
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
