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Blog: 4 ways retailers can bring new private labels to market in record time
Time is money and today global retailers face an exciting opportunity to grow by responding to consumers’ evolving needs – faster than their rivals do.
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Clean Label
news
Consumers crave clean label commodities
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.
news
Study suggests protein in products is a major incentive for consumers
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'.
article
Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
article
How locavores can improve global food systems
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.
podcast
VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
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.
article
UK attitudes towards healthy and sustainable diets
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.
article
The future of dairy
Glanbia Nutritionals’ Tara Bane explores the consumer trends influencing the dairy market.
article
Everything you need to know about personalised nutrition
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.
article
Ruby chocolate: it’s about more than colour
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.
podcast
Episode Fifteen: Heavy metals in our food
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.
article
A guide to colouring foods
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
article
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.
article
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.
