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.
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Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
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.
The FDA is considering updating the nutrient content claim “healthy” definition on food labels to reduce diet related diseases in the US.
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
Shane Holland, Vice Chair Elect of the board of trustees that runs Borough Market, takes us inside the world-famous food destination’s new food policy.
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.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
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.