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The ongoing international health crisis has brought many changes to the world, among them a radical transformation among mass-distribution manufacturers, away from traditional SOP toward strategic digitalisation.
While private labels have been growing steadily for several years, retailers have to deal with increasingly complex tender management.
Find out how Trace One solutions enable suppliers to keep up with legislation and retailers' requirements to deliver safe and compliant products.
Time is money and today global retailers face an exciting opportunity to grow by responding to consumers’ evolving needs – faster than their rivals do.
According to market research company, Brand Essence, the clean label ingredients market size reached $43.32 billion in 2021 and is set to grow rapidly over the next six years.
Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
As we see a drive for functional food, New Food’s Editor, Bethan Grylls, interviews Dr Jeffrey Blumberg on the topic of personalised nutrition to see whether this could be the next megatrend.
With the release of its Ruby Encyclopedia, Bethan Grylls interviewed Chef Dimitri Fayard of Barry Callebaut’s Chicago Chocolate Academy, to discuss the importance of flavour and what works well with Callebaut Ruby chocolate.
Jaclyn Bowen of the Clean Label Project and Oliver Amdrup of Puori join the New Food team to discuss the issue of heavy metals in the US food supply.
