article
Revolutionary rum – in more ways than one
How can you innovate in a product category that is several centuries old? Well, that’s exactly what John Paul Jones is doing – with the help of some history…
List view / Grid view
Manufacturing
news
Inflation stifles one in six food and drink companies tech advances
16 percent of food and drink businesses have said inflation has stifled their business growth regarding tech advancements.
podcast
Episode 35: The big 2023 preview…ft. Professor Chris Elliott
Joshua Minchin and Grace Galler chat to Professor Chris Elliot about upcoming food and beverage trends that should be on everyone's radar.
news
JBS urges for technical and financial support to rural producers
The Global CEO of JBS has argued that a way of reducing greenhouse emissions is to offer technical and financial support to rural producers.
article
A glass never full: Carlsberg’s relentless drive for innovation
New Food speaks to Mikael Johansson about why he thinks prioritising brew quality is key to Carlsberg’s international success.
article
Application Note Supplement – Issue 6 2022
Welcome to New Food's Issue 6 2022 Application Notes supplement.
news
Robotic hand created to help plate your food
Researchers have created a robotic gripper that they claim can scoop, pick and grasp a wide range of consumer items.
news
Global Brands Limited acquires three beverage brands
Previously owned by Molson Coors, the Hooch, Hooper’s and Reef brands have been purchased by Global Brands Limited.
article
Five food trends to look out for in 2023
What trends will take the food and beverage industry by storm in 2023? Have some been brewing for a while? Find out New Food's predictions here...
article
CO2 laser processing: a technology to improve food safety
How could CO2 laser processing transform food production of the future? Find out how this contact-less technology might help here…
article
The Collective’s journey: building a brand with purpose
Find out how yoghurt company The Collective is paving the way in the dairy sector by prioritising health and sustainability in its products.
article
Horse and cart to nationwide: Why expansion for SMEs is worth the risk
John Drayne explains how his business, Drayne’s Farm has expanded from being local supplier to selling its products across the island of Ireland.
news
Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
news
Food manufacturers struggle to prioritise sustainability
Research has revealed that 93 percent food manufacturers, directors and business owners admit that sustainability is no longer a priority in the current economic climate.
article
Illuminating results
NEMIS presents the case for chemiluminescent detection of Listeria monocytogenes, explaining how it allows higher sensitivity and specificity compared to commercial on-site chromogenic detection methods.
