whitepaper
Posters: Quality control of meat, dairy, oil and grain products
A collection of posters on how to optimize quality control of meat, dairy, oil, grain products through analysis of protein, fat, moisture and more.
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Product Development
article
What is high moisture extrusion and why everyone in plant-based should be talking about it
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
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The hunt for more sustainable agriculture
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
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How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
news
Boston Beer Co and Beam Suntory launch Sweet Tea Whiskey
Do sweet tea and whiskey mix? Boston Beer Co. and Beam-Suntory will be hoping they do after the two beverage manufacturers launched a new product that does just that.
news
How to make cultivated meat work in the UK
A new report highlights the benefits cultivated meat could provide to UK, but points to several key milestones which must be reached in order for these to be seized.
whitepaper
Application Note: Max performance in GC/MS/MS analysis of 200 pesticides in challenging food matrices
Learn best practices to enhance analytical performance for the analysis of > 200 pesticides in challenging matrices using Agilent triple quadrupole GC/MS instruments.
news
Cargill and partners launch LATAM innovation hub in Brazil
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
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Africa’s first cultivated chicken
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
webinar
Breathe easy: Reducing the effects of food dust on people, product and process safety
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
webinar
Webinar: Beverage webinar series: Distilled spirits – Gin
In this webinar, we will share with how you can assure safety authenticity and quality of alcoholic beverages – sharing the latest technology
whitepaper
Interview: An economical approach to acute packaging issues
Ted Combs reveals the importance of managing and using data in the food and beverage sectors in an insightful interview with New Food.
news
Researcher teams up with Michelin star chef to create seafood alternative
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
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Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
webinar
Webinar: Beverage webinar series – Wine
In this webinar, we will share with how you can assure safety authenticity and quality of alcoholic beverages – sharing the latest technology
