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New Food Issue 5 2022
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
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Proteins & alternative proteins
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Five common mistakes when setting a new healthy habit – and how to fix them
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
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Will technology save us from a food security catastrophe?
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
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ADM open new extrusion facility in Serbia
Following an increased demand for textured soy proteins in Europe, ADM opens a new extrusion facility in Serbia.
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The five grand challenges to future food safety
Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
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Alternative proteins: The road to commercial success
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
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Are changing preferences an opportunity for grain legumes from West Africa?
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
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Promising opportunities for fish by-products
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
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Why mycoprotein looks set to take a chunk of the plant-based market
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
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What are the food safety experts worried about?
Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
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What is high moisture extrusion and why everyone in plant-based should be talking about it
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
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Ingredients – protein and fruit
This edition of our popular ingredients focus looks at protein and fruit, with contributions from Emily Griep of the International Fresh Produce Association, and three experts from Wageningen University's food safety and economic research divisions.
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How to make cultivated meat work in the UK
A new report highlights the benefits cultivated meat could provide to UK, but points to several key milestones which must be reached in order for these to be seized.
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3-D printed cultured seafood agreement signed
A 3-D printed food manufacturer has signed an agreement with a Singapore cultured meat firm to develop cultured seafood in the city-state.
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Africa’s first cultivated chicken
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
