Ingredients

Can stevia really change the soft drinks market forever?

18 July 2017 | By New Food, Paul Woodward | CEO | Green Room Brands

We interview Paul Woodward, CEO of Green Room Brands who is attempting to bring a greener cola into the UK for good.

PureCircle unveils stevia cocoa and vanilla flavour enhancers

18 July 2017 | By New Food

Cost-effective, sustainable solutions to bolster customer supply of cocoa and vanilla ingredients to respond to consumer demand.

Mitsubishi International Food Ingredients Inc.

MPs pressure Sainsbury’s to stick with Fairtrade

12 July 2017 | By Charlie Kortens

More than 40 MPs have added their voices to the campaign to persuade supermarket giant Sainsbury's not to axe the Fairtrade label in favour of its own "Fairly Traded" alternative. 

Brazilian probe stalls meat processing

12 July 2017 | By Charlie Kortens

Forecasts for production of chicken in Brazil, the world's largest exporter of the meat, have fallen in the wake of an investigation into safety concerns.

Senator calls for investigation into ‘snortable chocolate’

11 July 2017 | By Charlie Kortens

US Democratic Senator Chuck Schumer has called for federal regulators to look into 'snortable chocolate' powders, given growing concerns the product could prove harmful and is being marketed like a drug. 

Vegetable colouring agent may suppress inflammation

10 July 2017 | By Linköping University, New Food

Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.

Ocado announce The Garlic Farm as Britain’s Next Top Supplier

7 July 2017 | By Charlie Kortens

Ocado has crowned family-owned business, The Garlic Farm, as the winner of Britain’s Next Top Supplier 2017.

New craft soda hits shelves in the UK

27 June 2017 | By Duncan O'Brien, New Food

The craft trend is everywhere and in this interview, we speak to the founder of an exciting new craft soft drink hitting the UK's shelves this Summer.

Leading nutritionists confront the science on milk and dairy

26 June 2017 | By New Food

The evidence base on milk and dairy and its relationship with lifelong health has shifted significantly over the past decade, according to leading nutritionists.

Webinar Review: Gelatin speciation and adulteration using bioinformatics, proteomics and high resolution mass spectrometry

26 June 2017 | By New Food

Dr. Francis Beaudry, University of Montreal, demonstrates the idea that HPLC–Orbitrap can be used to detect specific peptide biomarkers in the digested gelatin, and food samples and that this method can be an effective strategy to detect gelatin adulteration.

Fixing the communication issues between academia, industry and the consumer

26 June 2017 | By Professor Baukje de Roos | University of Aberdeen, Sarah Wills | Editorial Assistant

Professor Baukje de Roos from the University of Aberdeen, speaks exclusively to New Food’s Roy Manuell at Vitafoods 2017 in Geneva.

The soft drinks industry to reduce added sugars a further 10% by 2020

22 June 2017 | By Sigrid Ligné | Director General | UNESDA Soft Drinks Europe

The European soft drinks industry has recently announced that it will be accelerating the speed and scale of its added-sugars reduction efforts to deliver a further 10% reduction from 2015-2020. Sigrid Ligné, Director General, UNESDA Soft Drinks Europe, discusses the number of reasons the soft drinks industry has been prompted…

Food labelling: A natural opportunity to reducing sugar intake

20 June 2017 | By International Stevia Council, New Food

The International Stevia Council offer an insight into how stevia might present a natural solution to the sugar intake problem and the role of food labelling in this.

Allergens In-Depth Focus 2017

19 June 2017 | By New Food

In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...