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Enzyme enrichment could make bread a superfood
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system.
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New product development (NPD)
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Landmark wheat genome discovery could shore up global food security
Project leader, Curtis Pozniak, compares the findings to locating a missing piece of your favourite puzzle, and hopes this will transform the way wheat is grown globally.
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Resolute and ready for the next hurdle
New Food interviews cannabis confectioner, Sheila Dedenbach, about her journey to success, her popular cannabutter, regulations, and the future of edibles.
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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
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Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
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Zero eggs but tastes just like them…
Zero Egg - which produces a plant-based, egg-like product - has raised $5 million in Series A funding which it intends to put towards growing its brand in the US.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
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Out of the (black) box thinking
Professor Chris Elliott explains why current methods for detecting food fraud along supply chains are in need of a refresh and outlines the work he and his team are conducting in order to help.
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Bombay Sapphire is leading the pack in gin innovation
In an interview with New Food’s Editor, Bethan Grylls, Bombay Sapphire’s Master Distiller Dr Anne Brock explains how the renowned drink has stood the test of time, and the exciting gin trends and innovations coming to market.
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Something’s brewing
Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
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How food and beverage manufacturers can digitalise to drive agility and product quality
Cheryl Armand looks at how businesses can best make the move to digital and achieve enhanced operational agility while keeping a strong focus on maintaining optimum food quality standards.
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How to build a gin distillery…in your dining room
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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The morning after
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
