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Nestlé launches plant-based meat line in China
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
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Children’s health before profits
Research from academics across the US has revealed unhealthy food advertising has made its way onto educational websites and devices in recent months.
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Confectionery In-depth Focus – December 2020
Our latest Confectionery In-depth Focus discusses the rise of dark chocolate and modern slavery and the issue of modern slavery within the cocoa sector.
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The top 5 regulatory issues for US food launches in 2021
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
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Wahaca brings its menu to life with AR technology
Mexican restaurant group Wahaca intends to make its menus interactive by projecting digital information, such as allergens and sustainability details, through the use of AR.
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Scientists develop ‘ink’ to produce food via 3D printing
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
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The delicate nitrogen balance behind Californian almond production
With 80 percent of the world's almonds grown in California, it's essential that farming methods there are sustainable. Soil scientist Sat Darshan Khalsa and his team have studied ways farmers can ensure their production methods aren't costing the earth.
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Tate & Lyle acquire stevia sweetener specialist Sweet Green Fields
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
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Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
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Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
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Five challenges facing food manufacturers this Thanksgiving
New Food's Josh Minchin looks at some of the challenges the food industry has had to overcome to deliver Thanksgiving this year and new trends which may be here to stay...
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The plant-based protein to watch out for…
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
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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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CBD with your G&T
New Food’s Editor interviewed the masterminds behind Silent Pool’s latest gin to learn more about the distilling process, why gin and CBD complement each other, and what makes this beverage unique.
