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This article by Rachel O’Connor, Senior Associate from the law firm Michelmores, addresses how insect protein has enormous potential to benefit the food supply chain. Read on to learn how insects can be used to free up land and benefit the environment.
Cheese ingredients include various constituents of cheese such as milk, cultures, enzymes, emulsifiers, acids, preservatives, colours, flavours, and cheese salts. The growth of the cheese ingredients market is directly driven by the cheese industry. A report indicates that rapid growth in the fast-food industry is expected to increase the demand…
It’s been more than ten years since the Satoshi Nakamoto published his whitepaper Bitcoin: A peer-to-peer electronic cash system. While Bitcoin itself has divided many and attracted criticism, the technology that it is built upon, the blockchain, has garnered significant interest due to its promise of immutable digital record-keeping. Here,…
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
Manoj Dora and Tez Padhee share their passion for investigating ways to facilitate a sustainable global food supply for future generations; highlighting how we can move from a linear to circular economy.
Jennewein Biotechnologie discusses the importance of human milk oligosaccharides (HMOs) in reducing the likelihood of children developing allergies.
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
In addition to making food businesses more profitable, new technologies can also help tackle the fast-approaching issue of global food shortages. Bjorn Thumas, Director Business Development at TOMRA Food, explains.
This In-Depth Focus looks at a circular pathway for the food supply chain and an overview of naturals in food.
This In-Depth Focus looks at the relevance of foodborne parasites and issues for vegan and vegetarian food manufacturers.
Issue 2 2019 of New Food is available to read online, featuring stories on curing bacon without nitrates, 2 Sisters' Group Technical Director and naturals in food.
Helen Sisson, Group Technical Director at Birmingham-based food manufacturer, 2 Sisters Food Group, tells New Food about her role within the company.
From selling a new type of chip to raising the bar in venison farming and pinning down the formula for nitrite-free bacon, Denis Lynn of Finnebrogue Artisan has always aimed to do things differently. Here, he charts his trajectory through the food sector and explains why he feels so passionately…
Eurilait has halved waste and saved a significant value in the last year following the implementation of supply chain planning software.
Skyrocketing demand for vegan and vegetarian foods has highlighted a number of manufacturing concerns – particularly with respect to on-pack claims. Here, Jessica Sage, food safety and quality consultant at Reading Scientific Services Ltd (RSSL), reviews the current state of play and key issues that are influencing developments.
