Researchers develop machine vision technology to detect a pig’s emotional state
What would it mean if we could detect a pig’s emotions? According to a UK research team, better animal welfare and lower production costs.
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Articles
3D printing: A new frontier of food
Sci-fi fans may recall Star Trek’s Replicator machine, capable of turning any molecule into a meal. While this may seem very futuristic, Darcy Simonis explains how 3D printing could soon change the way we manufacture food.
Synthetic coffee could reduce deforestation and protect resources
With deforestation and depleting resources at the forefront of the coffee-growing industry, Dr. Sylvain Charlebois explores how synthetic lab-produced coffee is developing as an alternative.
Calorie reduction policy delay could be an opportunity to get ahead
A delay in the government’s new calorie reduction guidelines provides an opportunity for retailers to work closely with suppliers as it means they can begin to make changes to their own brand product ranges to get ahead and appeal to more health-conscious consumers...
What are the implications of GM on UK agriculture?
The UK government is being urged to consider the wider implications before supporting the introduction of genetically modified food (GM) to UK agriculture.
Where does food waste occur?
Darcy Simonis, Food and Beverage Segment Network Leader at ABB, outlines the areas of manufacturing prone to food waste, and how they can be optimised to help tackle the issue.
Could frozen foods help reduce food waste?
With more than one billion tonnes of food wasted every year and a growing global population, devising ways to combat food waste is of the utmost important. Darcy Simonis, Food and Beverage Segment Network Leader at ABB, believes frozen foods hold the answer.
Deadline looms for Food Safety Modernization Act compliance
The deadline to adhere to the Food Safety Modernization Act is only a few months away; Astro Pak explains what compliance will mean for the industry.
Overcoming the plastic packaging problem
As the discussion around plastic packaging and climate change continues, Susan Brownlow takes a look at some innovative alternatives and the state of our current recycling processes.
The microbiome and the effect of antimicrobials in food production
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
What’s the deal with clean label?
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
A hyperlocal food revolution
The present industrialised, global food economy and futures market is unsustainable, but it has inspired some new ways of thinking that affect the way we produce, distribute, buy, eat and dispose of food. Food technology specialist Vincent Walsh explains the changes we are seeing and what opportunities exist to facilitate…
Will farmers be the next great data scientists?
As the global population continues to soar, the pressure on farmers to enhance agricultural productivity increases. New Food hears from two industry experts who believe technology holds the answer.
The Federation of Bakers on tackling the biggest challenges in bakery
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
The hottest trends in bakery
What are the leading drivers in the bakery section? AZTI Senior Researcher, Clara Talens, investigates the latest trends.
