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Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
François Bourdichon discusses the ins and outs of processing environment monitoring with a focus on detecting microbial pathogens' harbourage sites.
Orsi Dészi, Business Unit Manager–Nonfood Compounds, NSF International, debunks some common myths around food-grade lubricants.
In a New Food webinar on 9 June, experts from Oxford Instruments and ALS Global will explore the use of benchtop NMR spectroscopy and TD-NMR in the testing laboratory.
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
Researchers say the new instrument can take the subjectivity out of cleaning debates, by quickly identifying areas of food production plants that have not been cleaned properly.
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
John Holah, Principle Corporate Scientist at Kersia, reflects on the impact that the Covid pandemic has had on cleaning and hygiene practices in the food industry and considers the potential future benefits.
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
New Food recaps the key takeaways of Infor’s most recent webinar, which highlighted the benefits of true asset performance on cost, quality, safety and sustainability.
Discussion about the benefits of Sievers TOC Analyzers, river-to-river solutions and carbon monitoring solutions.
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
There has been a need to develop a more reliable way to detect off-flavours in cocoa, which have previously caused immense economic damage for producers. Now we have one...
Artisanal cheesemaking is an emerging industry in the US, peeking through the stronghold of the traditional mass-produced cheese for which it’s known.1 However, recent research reveals that this small-scale dairy community is in need of support if it’s to thrive in the future.
Issue 2 2021 of New Food is available to read online, featuring stories on food safety, ingredients, food-grade lubricants and a food integrity supplement...
