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Messy lunches no more as students devise solution

19 May 2022 | By Abi Sritharan (New Food)

University students from Johns Hopkins in the US have created an edible tape that can hold a wrap together, potentially ending messy meals for good.

article

Emerging tech trends report

18 May 2022 | By New Food

Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.

whitepaper

Application Note: Improved yoghurt aroma analysis by Solvent-Assisted SBSE

11 May 2022 | By GERSTEL

Aroma compounds are determined in fatty high matrix foods by solvent-assisted SBSE coupled with Liquid Desorption-GC/MS, and sensory notes compared

news

Forget RoboCop, it’s all about robot chef

5 May 2022 | By Abi Sritharan (New Food)

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.

article

How extrusion can help meet today’s food trends

3 May 2022 | By Christopher Busch

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.

article

The challenges of being a CBD business

29 April 2022 | By Georgie Abbott

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.

article

Let’s go ento!

29 April 2022 | By Iwan Tamm

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.

news

Eco-friendly coffee cups? Yes please!

28 April 2022 | By Abi Sritharan (New Food)

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.

news

Spirulina smoked salmon, anyone?

28 April 2022 | By Abi Sritharan (New Food)

IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.

news

Planet-friendly packaging

27 April 2022 | By Abi Sritharan (New Food)

A team of researchers seek to create an alternative, greener packaging material that helps certain food and beverages last longer.

article

Measuring the product experience

23 April 2022 | By Tracey Sanderson

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.

news

New launches in the food and beverage industry: April 2022

22 April 2022 | By Abi Sritharan (New Food)

New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.

news

Electric chopsticks aim to eradicate high sodium diets

22 April 2022 | By Abi Sritharan (New Food)

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.

news

Arla Foods and DSM create methane-reducing pilot scheme

21 April 2022 | By Abi Sritharan (New Food)

Arla Foods and DSM have joined forces to battle greenhouse gas emissions produced by dairy cows by using a new feed additive.

news

The way the cookie crumbles: researchers study the science behind Oreos

20 April 2022 | By Abi Sritharan (New Food)

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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