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For the love of pizza
New Food gains insight into one of the world’s favourite pizza brands and the innovative process behind its doughs.
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First ever recyclable rice pouch makes its way to supermarket shelves
The new pouch is the same size and shape of the older, non-recyclable counterpart, and according to the manufacturers, possesses the same attributes in terms of food safety and convenience.
news
Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
news
Beyond Meat signs partnerships with McDonald’s and Yum! Brands
Beyond Meat has signed agreements with some of the biggest players in the fast-food industry as vegan options become more commonplace on the world’s favourite menus.
news
Vikan launches flexible hygienic wall bracket solution
Hygienic cleaning tools and systems manufacturer Vikan has announced a range of new storage products which it says will help staff locate utensils even more quickly.
news
Path for cellular seafood “long and narrow”
A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.
article
Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
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What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
podcast
Episode Thirteen: Should we go vegan?
Our Editorial duo are back with another podcast and this time are talking all things vegan...
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Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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How consumer preferences influenced Old El Paso
Jose Alves from Old El Paso spoke to our Editor about the importance of listening to consumers and how this has helped to shape the popular Mexican brand’s range.
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Bakery In-depth Focus – February 2021
Our latest Bakery In-depth Focus provides insight into one of the world’s favourite pizza brands, tackling the task of going vegan and running multiple successful businesses.
news
ACI completes landmark CBD study
Following the submission of its novel food application, New Food gets exclusive insight from three experts integral to the study…
