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Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
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5 ways condition-based maintenance improves food safety
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Bombay Sapphire gets artistic
On the first day of Christmas my true love sent to me, an advent calendar of gin! Bombay Sapphire Mixologist, Franck Dedieu joins New Food’s Editor in a festive-themed Q&A against the launch of its creative calendar.
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Could urine be the key to producing food in space?
Scientists in Japan think urine could be harnessed to provide plants with key nutrients and encourage growth in inhospitable environments.
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Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
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Food Safety In-depth Focus – December 2020
Our latest Food Safety In-depth Focus discusses the changes in food protection methods, enhancing product testing and the impact of Covid on food business operators.
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New Food Issue 6 2020
Issue 6 2020 of New Food is available to read online, featuring stories on food safety, confectionery, ingredients and our Application Note Supplement...
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The top 5 regulatory issues for US food launches in 2021
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
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Scientists develop ‘ink’ to produce food via 3D printing
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
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Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
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Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
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The plant-based protein to watch out for…
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
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The world’s avocado obsession
The World Avocado Organization promotes the consumption of avocados across the world. New Food hears from its CEO, Xavier Equihua, as he offers insight into how the pandemic has affected trade and what the future holds for this popular green fruit.
