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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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Clean Label
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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.
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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.
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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?
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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.
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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.
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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".
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Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Building on consumer preferences shaped by the pandemic
Anneke van de Geijn from FrieslandCampina Ingredients Food & Beverages explores how some of 2019's trends, such as conscious and personalised consumption, have been shaped by COVID-19 and how manufacturers could build upon these evolving preferences.
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Arla Foods launches clean label ambient yoghurt concept to meet Chinese demand
Yoghurt sales are said to be growing faster in China than anywhere else in the world, with ambient yoghurt the fastest growing segment in the country’s liquid dairy market.
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Segmentation of sports nutrition driven by new consumer demands
There are said to be three particularly strong development trends at present: the provision of plant-powered products; clean label innovation; and greater personalisation.
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Does organic come with integrity as standard?
Ahead of his appearance at Food Integrity 2020, New Food speaks to Lee Holdstock of the Soil Association about how the organic food and drink systems operate…
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Is ‘organic’ the missing ingredient in food integrity?
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
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Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
