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There’s no stigma in a stein of alcohol-free beer, research shows
With Oktoberfest underway, Mintel have released the results of a survey that may give brewers something to think about.
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Scientists crack hardy crop’s complex genome
Finger millet's genetic code has been decoded in detail for the first time by researchers at Zurich University.
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The great gluten confusion
The global gluten free market is expected to be worth over $8bn by 2020. The number of people diagnosed with a gluten intolerance or coeliac disease is rising rapidly and consumers are ever more eager to pursue healthier diets and lifestyles. Despite all this standards and accreditations around gluten remain…
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Issue #3 2017 – Digital Version
In this issue: Nanotechnology; Food safety; Soft drinks sugar reduction; Agrifoods; New consumer eating habits; Allergens; UK country profile; and much more...
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Nutrition on the go – the trend of 2016
With people leading increasingly busy lives, the phenomenal growth of the snacks market in recent years hardly comes as a surprise: between 2010 and 2015 it grew by 17.4% to $145bn, according to Euromonitor. Coupled with the focus on more exercise and better nutrition and it’s also no surprise that…
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Gluten-free diets: fad or fact?
Gluten-free food is one of the fastest growing sectors in the food industry, and is showing no signs of stopping. Dr Shona Jacobsberg, Registrar in Endocrinology & General Internal Medicine, London asks, is it all just one big fad?
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Battle Oats launches world’s first plant-based protein cookie
Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.
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Green’s momentum recognised in gold award win
6 April 2017 | By New Food
Pioneering Ancient Grains beer range, brewed by Green’s, thrives with a new nationwide listing and six prestigious award wins, in the space of one month.
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Bellfield Brewery, UK’s first dedicated gluten-free micro brewery is only getting bigger
22 February 2017 | By Roy Manuell | Digital Editor
The UK’s first dedicated gluten-free micro brewery, has launched a funding drive to raise £500,000 to support its rapid expansion...
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Peas and thank you: 2017’s first food trend breakaway
9 January 2017 | By Roy Manuell, Digital Editor
With the 'meat-free' trend already well-established, manufacturers are forever working out new ways to convince consumers to switch to protein alternatives...
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How to solve the issue of allergens in the bakery
9 January 2017 | By Rene Duchesne, Food Safety Manager, Cavalier Candies Ltd.
We asked Rene Duchesne, Food Safety Manager at Cavalier Candies Ltd. to give New Food an insight into the problems we might encounter in the bakery...
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Fastest-growing products 2016: Sparkling wine, the ‘free from’ trend and fresh fruit
21 December 2016 | By New Food
The British public’s desire to eat more healthily has propelled fresh fruit and ‘free-from’ to become the fastest-growing products at supermarkets this year...
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The top 10 things 2016 taught us
15 December 2016 | By Roy Manuell, Digital Editor
We’ve identified the top 10 things that the last twelve months taught us. Here are our highlights (or lowlights dependent on your viewpoint) from 2016...
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The role of dietary fibre in gluten-free bakery products
13 December 2016 | By Clara Talens; Saioa Alvarez-Sabatel; Yolanda Ríos, AZTI
The market for gluten-free products that are nutritious and palatable is growing exponentially as more people are choosing a gluten-free diet out of necessity or personal preference...
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Rediscover beer with a revolutionary new ‘ancient’ approach
9 December 2016 | By New Food
Beers brewed from ancient grains are set to move from niche to mainstream with experts predicting a shake-up in the drinks sector...
