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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
List view / Grid view
Product Development
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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.
video
Video: Supporting and innovating from enzyme discovery to large scale commercial production
Watch Biocatalysts video to learn more about how their flexible approaches to enzyme development can help to suit your needs.
news
Children’s purchase power on the increase
Children are thinking carefully about their food and drink choices, swayed by healthy options and the environmental impact of products, and what's more, they have more purchase power than ever.
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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.
webinar
Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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Food For Thought: Improving your beverage quality control process
In an interview with New Food’s Editor, Tricia Vail from Sartorius explains the challenges faced and solutions available for improving beverage quality control processes.
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New Food Issue #5 2020
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
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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.
news
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.
article
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.
webinar
In Vino Veritas. How NMR can reveal the Truth
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
news
Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
news
Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
