news
Forget RoboCop, it’s all about robot chef
How do you like your eggs in the morning? An intelligent machine may have the answer as researchers from the University of Cambridge have trained a robot chef to taste and cook an omelette.
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Product Development
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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The challenges of being a CBD business
New Food hears from Drops of Heal CBD’s Founder about why she decided to launch CBD-infused olive oils, her thoughts on UK regulation, and where the future of cannabinoids might be heading.
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Let’s go ento!
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
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Eco-friendly coffee cups? Yes please!
Costa Coffee has announced its latest sustainability initiative: recyclable fibre coffee cup lids which the company claim has a 50 percent reduction in carbon footprint compared to its current lids.
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Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
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Planet-friendly packaging
A team of researchers seek to create an alternative, greener packaging material that helps certain food and beverages last longer.
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Measuring the product experience
When considering the testing processes in food production, most minds will gravitate to laboratory analysis. Here, we find out about another important test – sensory experience and fulfilment – and how it can make or break a product.
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New launches in the food and beverage industry: April 2022
New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.
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Electric chopsticks aim to eradicate high sodium diets
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
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Arla Foods and DSM create methane-reducing pilot scheme
Arla Foods and DSM have joined forces to battle greenhouse gas emissions produced by dairy cows by using a new feed additive.
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The way the cookie crumbles: researchers study the science behind Oreos
A research team from MIT has put an Oreo’s cream filling through a series of tests to understand why the cream sticks to just one side.
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Case Study: LIMS manages Müller dairies quality control
Thermo Scientific LIMS software enables Müller dairies to manage QC operations from raw ingredients through to finished product.
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Bel Brands launch Babybel Plant-Based
One of the snack world’s most iconic products has received a plant-based cousin, as Bel Brands USA launches the green Babybel in stores across the US.
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How to overcome the top 5 challenges facing the UK food and beverage industry
Jack Payne highlights the key obstacles the f&b sector are currently up against, how digital solutions can help, and the best ways of tech for success.
