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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.
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New product development (NPD)
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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.
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PepsiCo makes healthier plans for snack and beverage portfolio
PepsiCo Europe says it plans to expand its range of snacks to include healthier options, and has continued to commit to guidelines around advertising to children.
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Top of the flavour charts
Want a taste of what’s trending? New Food’s Editor interviews Kerry Taste & Nutrition’s Christina Matrozou to find out about the current and emerging flavour trends of 2021.
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Football’s secret weapon: Robson-Kanu talks food as medicine
Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
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Application Note Supplement – July 2021
Welcome to New Food's July 2021 Application Notes supplement.
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Timely intervention
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
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The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
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How to stay competitive in the meal kit market
HelloFresh Head Chef Andre Dupin reveals how one of the meal kit sector's leading brands stays ahead in a very competitive market.
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FDA adapts yoghurt regulations to include modern innovation
The FDA has also adapted the “allowable ingredients” in yoghurt to include agave sweeteners and has made allowances for fortified products.
