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Product Development
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McCain Foods acquires Scelta Products
McCain Foods has signed a deal with a Netherlands-based frozen food producer to diversify its product offerings.
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Animal-free dairy innovation sparks Nestlé’s interest
The Swiss food manufacturer is taking a keen interest in exploring emerging technologies that develop animal-free dairy protein products.
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USDA approves the purchase of purple GM tomato seeds for home growers
The USDA has given green light to home growers purchasing Norfolk Plant Science’s nutritionally enhanced high-anthocyanin purple tomato seeds from Spring 2023.
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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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New fertiliser project to be assessed by MPs
A fertiliser project in Buckinghamshire has sparked UK Government interest as MPs launch enquiry into food security and assess how they might strengthen the UK’s supply chain resilience.
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New multispectral imaging allows coffee quality to be measured in real time
Brazilian researchers have developed a selection method that can differentiate between regular and speciality coffee beans through artificial intelligence.
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Longer lasting vitamin-enriched beverages
UK technology company launches vitamin microcapsule which enables brands to micro package beverages without the risk of degradation.
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Mealworm seasoning, sir?
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
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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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.
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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.
