Issue 1 2021 of New Food is available to read online, featuring stories on food safety, bakery, ingredients and our Food Integrity preview…
Inspired by the interviews that you’ll find as you leaf through the pages of this issue, I was keen to explore the idea of how nations have evolved different cuisines in this Welcome. Obviously, this is somewhat of an ambitious topic to tackle in a mere 600 words, so I’m afraid the history lesson is on hold for now; but I do want to touch on this interesting subject in the infinitesimal space I have…
Terrain, fauna, climate and flora have all contributed to the development of regional cuisines. For example, the climate in Greece is particularly suited to drought-tolerant plants that can grow on hillsides, such as olives and grape vines – which feature regularly on the regions’ plates.
Included in this edition:
- FOOD SAFETY
Setting the standards for seaweed analysis – As seaweed demand grows, two experts explain why a lack of regulation is an immediate concern, and what laboratories should be mindful of.
Running multiple businesses successfully – What’s the recipe for success and global expansion? Bethan Grylls interviews Paul Baker of St Pierre Groupe to find out…
Flavours of tomorrow: what’s trending for 2021? – Flavour expert, Chris Whiting, highlights the key drivers behind future flavour trends and what to look out for this year.
- LAB INSIGHT
Fitness for purpose – Two Nestlé experts discuss analytical methods and how to determine which is the right technique for the job.
- LEADERS SERIES
What do we want? Mess-free Mexican food! – Jose Alves, Old El Paso, highlights the importance of listening.
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