List view / Grid view
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
Dr Ruchi Gupta explains why the recent decision to declare sesame as a top allergen in the US will help so many consumers to live and eat more safely.
One person’s idea of quality can be very different to another’s. Here, Filippo Renga and Chiara Corbo from Smart AgriFood Observatory share how best to capitalise on your brand’s unique qualities.
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
A US plant-based beverage brand has expanded its dairy-free product line with two new organic additions.
New Food hears how It’s Skinny is breaking the mould in a traditionally high-carb category and the ways in which the business is evolving.
Jaclyn Bowen looks at the market drivers for both GMOs and clean label and examines whether the two conflicting, concurrent trends can continue on their trajectories simultaneously.
In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
Director and Founder of AllergyCompanions.com, Liljia Polo-Richards, highlights how a change of perspective can benefit both consumers and businesses.
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
Researchers in Spain have created a new biodetection system which can identify the presence of gluten using your mobile phone in less than two hours.
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
