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Your update on confectionery
21 December 2021 | By
In our latest In-depth Focus on confectionery, New Food hears from three established chocolate brands, plus an expert delves into the chemistry of chocolate.
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Manufacturing
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New-age agriculture
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
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The pros and cons of unified data for R&D
Uncountable’s CEO, Noel Hollingsworth, explains the process behind unifying data and what the benefits and pitfalls may include.
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Application Note: Plastic sorting problems? Sorted
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
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Application Note: Measuring flavonols in tea leaves
As functionality in food becomes ever more important to consumers, Shimadzu presents the results of a new method for flavonol quantitative analysis in tea leaves.
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Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
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Engineers develop robotic healthy fast food vending machine
A Russian university has developed a robotic vending machine that could serve healthy meals to users, complete with its own ‘brain’ to remember user preferences.
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Five biases that make food unsafe
Two researchers from the University of Missouri outline how our cognitive biases can impact the production and distribution of food, contributing to the risk of foodborne illness outbreaks.
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JBS enters cultivated protein market with BioTech Foods takeover
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
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How well was your Thanksgiving turkey treated?
As Thanksgiving draws nearer, the Animal Welfare Institute has asked questions of the welfare standards of turkeys in the US, particularly around the slaughter process.
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Seven questions around sustainable dairy
There are a number of areas of concern when it comes to sustainable dairy; here, Christina Marantelou explores several of them alongside ways in which the sector is finding resolve.
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The future of trust and transparency in the food supply chain
New Food’s Bethan Grylls speaks with three well-known food brands to hear how companies can transition to a totally transparent model and outlook.
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Grupo Bimbo the latest food manufacturer to make climate commitments
Bakery giant Grupo Bimbo has become the latest largescale manufacturer to make climate promises as it sets a 2050 target to achieve Net Zero carbon emissions.
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How food producers can decarbonise and shorten their supply chains
Dominie Fearn, Founder of the Wild Hare Group, a sustainable food producer, looks at how food producers can decarbonise and shorten their supply chains through supporting local British farms and adopting carbon tracking technology.
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Biobased lubricants – ensuring oxidative stability
The momentum for green chemistry and more sustainable products is gaining. Consumers are demanding more biobased, less toxic, and more ‘natural’ products, showing a definite move away from petroleum-based products, towards renewables. Here, Alejandro Marangoni explains that oxidative stability must be ensured to achieve an effective transfer.
