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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.
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Clean Label
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The butterfly effect: making sustainable wines that are an affordable luxury
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.
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How is the bird flu outbreak affecting the UK?
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.
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Scientists extend the shelf life of pasta by 30 days
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.
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What is Barry Callebaut’s second generation chocolate?
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.
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FDA considers changing rule on “healthy” label
The FDA is considering updating the nutrient content claim “healthy” definition on food labels to reduce diet related diseases in the US.
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Sweeteners in chocolate – the highs and lows
Daniela Quintero Fernandez from Luker Chocolate shares the opportunities and challenges of working with less sugar for great taste.
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Inside Borough Market’s landmark new food policy
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.
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The ingredient you’ll need to conquer the ‘natural’ food and drink trend
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.
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Three big trends in food and drink
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…
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The birds and the butterflies: making responsible wine
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.
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Eatplanted acknowledges Earth Day with first sustainability report
EatPlanted - “Europe’s leading meat alternative” - has published its first sustainability report, highlighting its achievements and future targets to help the planet.
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What are health conscious consumers looking for in 2022?
New research from food broker, Presence, has revealed five key trends driven by the health-conscious consumer movement, including gut health and an uptake in mushrooms. Find out about all five here.
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Allergen-free ice cream created in California
A group of students from the University of California Davis have created an allergen-free ice cream made from the liquid contained in chickpeas cans.
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Mexico sweetens things up as it adopts new specification
Mexico has adopted the Codex international food safety authority's specification for steviol glycosides, resulting in Sweegan expanding its company.
