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Longer lasting fresh fruit and vegetables
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
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New product development (NPD)
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New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
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ProVeg survey reveals most lucrative opportunities in plant-based sector
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
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Breakthrough in Bangladesh genetically engineered aubergine market
A Cornell study has revealed satisfaction among farmers in Bangladesh who generated higher yields and revenues using four types of genetically engineered aubergines.
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Consumers closely monitor fats and oils in packaged food, finds global study
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
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Top US retailers scored on plant-based offerings in GFI report
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
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Building on consumer preferences shaped by the pandemic
Anneke van de Geijn from FrieslandCampina Ingredients Food & Beverages explores how some of 2019's trends, such as conscious and personalised consumption, have been shaped by COVID-19 and how manufacturers could build upon these evolving preferences.
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Carlsberg forms expansion joint venture with Marston’s PLC
The partnership aims to expand the brewers' beer portfolios, accelerate product innovation and increase distribution reach.
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Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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FSA clarifies CBD novel food application questions
Members from the Association for the Cannabinoid Industry (ACI) recently raised questions regarding CBD novel food dossier applications in the UK, and the FSA has now responded to their questions in a Q&A.
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Prunes viable ingredient in meat-plant blends, highlights California Prune Board
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
