List view / Grid view
Dr Catherine Kwik-Uribe, Vice President, Scientific & Regulatory Affairs and Scientific Research from Mars Edge shares the initial findings of an in-depth study into our ageing global population; highlighting key takeaways regarding the health benefits of bioactives in our diet.
If you want to improve the flavour of your beer, you simply need to laugh into it – that’s the secret weapon of a new brew from Vault City Brewing and a special guest.
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.
Dr Gabe Sanglay discusses the top list of microbial inhibitors the US-based Nestle lab encounters that can affect food safety and quality, and how it ensures accurate results time after time.
Arla Ingredients has identified three different groups of people when it comes to protein and nutrition, each with different desires and needs around the food they eat.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
