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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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Product Development
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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.
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Aldi begins search for the UK’s best craft distillery
The Grow with Aldi competition will give one UK craft distillery the chance to feature on the supermarket's shelves later this year.
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Cadbury’s Bournville factory given £15 million production boost
Cadbury’s famous Bournville factory will be on the end of a significant investment from parent company Mondelēz International to increase production at the site.
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Beyond Meat teams up with PepsiCo to form PLANeT partnership
The plant-based meat specialist will team up with food and drink giant PepsiCo in a move which saw the former’s stock increase dramatically.
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Beer made with tortilla chips – a winning team at Superbowl LV?
Two US companies have embraced the uniqueness of 2021 with the launch of a lager brewed using tortilla chips...just in time for the Superbowl.
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Unilever trials “nano factory” inside shipping container
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
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Tweakd: Bringing elite sports nutrition to your dining table
After spending many years as a chef to some of the world’s top sports stars, Omar Meziane has partnered up with Michael Naylor, the Head of Nutrition at the English Institute for Sport to try and prove that frozen food can be healthy and tasty.
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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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5 ways condition-based maintenance improves food safety
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
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Flawed by design: why finished product testing has its limits
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Bombay Sapphire gets artistic
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
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Tackling obesity in children one game at a time
AZTI's Comocomoyo website seeks to promote healthier eating in children through the use of educational tools and interactive games.
