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MSU receives $3.4 million USDA grant for herb research
The USDA has paid for Michigan State University (MSU) to carry out research surrounding culinary herbs produced in controlled environments.
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Ingredients
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Are restaurants taking allergies seriously?
In an engaging panel held at Twickenham Stadium as part of New Food’s Food Safety Conference 2022, experts came together to debate whether food allergy regulations in restaurants are sufficient. Here’s the highlights.
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Recall roundup: Listeria monocytogenes and undeclared allergens
Get the latest recall news from the UK and US with this week’s Recall Roundup, including Listeria monocytogenes, metal contaminants and undeclared allergens.
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What consumers want from functional beverages
Research from Kerry reveals that while many still view immune health as a top priority, there are new prevalent consumer demands for functional beverages. Find out more here…
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Browning-related advantages of sc-FOS (GOFOSTM)
Dr Fernando Schved, VP R&D, Support and CSO, GALAM Ltd, explores the benefits of short-chain fructo-oligosaccharides for improved product formulation.
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FoodSaftey4EU answers FAQs on food additives
As research reveals concerns among European consumers around food additives, FoodSaftey4EU releases a social campaign to answer some frequently asked questions on safety, definitions and more.
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Technical Brief: Optimal water for microbiology
Technical Brief on the correct water quality for your microbiology applications
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Where might the future of food be heading?
With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
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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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Analysis: Italian extra-virgin olive oils
Extraction, analysis, and antioxidant activity evaluation of phenolic compounds in different Italian extra-virgin olive oils
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Nutrition Technologies closes $20m equity round
Asia’s first industrial insect company, Nutrition Technologies, plans new product launches and market expansion after closing $20 million equity round led by PTT Ventures.
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Batory Foods and KND Labs take on CBD together
A new partnership between Batory Foods and KND Labs aims to support growing industry-wide demand for cannabidiol (CBD) products.
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The role of enzymes in the emerging sustainable food system
Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
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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.
