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Sustaining mint
With the mint supply chain under threat, Eric Dowd of Mars Wrigley provides details of a solution that will help secure this valuable crop’s future.
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Flavours & colours
whitepaper
Whitepaper: Take the lead on sustainability through water reuse
Why we need to embrace water resuse
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Don’t like cauliflower? Blame your parents!
Researchers from Australia have perhaps identified the reason that some children dislike broccoli and cauliflower – it could well be down to their parents!
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Cargill opens new $150 million pectin plant in Brazil
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
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More data, less effort
Learn how to bring data into focus to improve your food safety and quality programme in our upcoming webinar.
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On the scent of the most beef-like plant-based burger
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
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Kombucha and the fermentation wave
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
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Everything you needed to know about CBD
Following an engaging discussion between three CBD experts brought to you by New Food , we revisit the trio as they answer some of the unanswered questions posed during the session.
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Are the new HFSS bans unfair?
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
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Top of the flavour charts
Want a taste of what’s trending? New Food’s Editor interviews Kerry Taste & Nutrition’s Christina Matrozou to find out about the current and emerging flavour trends of 2021.
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Football’s secret weapon: Robson-Kanu talks food as medicine
Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
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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.
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Feature Partnership: How efficient titration technology helped put us on top
In an interview with Lee Kum Kee, New Food learns why titration is the secret ingredient in the development and evaluation of tasty food products.
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I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
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ACI to open new EU office in Brussels
The association hopes the expansion into Brussels will enable it to provide regulatory advice in both the UK and the EU for a newly regulated industry.