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Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
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New product development (NPD)
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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Miracle berry – developing its promise
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
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Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
webinar
Pesticide residues – we’re on to you!
In our latest webinar, SCIEX will demonstrate a new way forward for food and environmental testing using the SCIEX ZenoTOF 7600 system.
whitepaper
Application Note: Food Analysis with Confocal Raman Microscopy from WITec
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
news
Could CBD be the next innovation in the hard seltzer sector?
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
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Making protein out of thin air
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
whitepaper
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
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Commercialisation of GMOs in China
Andrew Sim and Alanna Rennie assess the regulatory state of play when it comes to GMOs in China, and offer manufacturers advice.
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Application Note: How to cope in a fast-moving environment
In today’s uncertain and fast-moving world, food and beverage companies have to innovate more quickly than ever to simply exist. Siemens offers insight to help companies manage.
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Ingredient upcycling
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
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Kombucha and the fermentation wave
New Food’s Joshua Minchin speaks to Remedy’s UK General manager, Anna Dominey, about kombucha, and finds out why the beverage is riding high on a wave of interest for fermented foodstuffs.
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Why we’re moving towards healthier ice cream
With the British ice cream market expected to reach a value of £3.5 billion in 2021, the iced confection sector is clearly the place to be. Jess Salamanca and Lydia Dronsfield from Banana Scoops ask why healthier ice cream is on the rise.