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Five allergen-related challenges facing the food industry
As part of Allergy UK’s Allergen Awareness Week, New Food’s Joshua Minchin outlines five important challenges the food industry faces with regard to food hypersensitivity.
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Ingredients
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Is it time to give mushrooms more credit on Stop Food Waste Day?
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
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How Canada can meet its plant-based potential
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
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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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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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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.
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New Food Issue 2 2021
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
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Love it or hate it – Marmite is back
With pints being pulled in pubs and bars once again this week, Marmite-lovers also have a reason to celebrate – production issues are set to be eased thanks to the return of one crucial ingredient.
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Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
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Slow and steady wins the sourdough race
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
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‘Buying back’ the Amazon with meat alternatives
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
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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.
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What makes a good vegan Easter egg?
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
