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Domesticated mould is responsible for prized Camembert cheese
Researchers in France have demonstrated the domestication process of the mould that’s responsible for the prized Camembert, Penicillum camemberti.
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Grilled beef flavour produced using Artificial Intelligence
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
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‘Genomic time travel’ for better cattle
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
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US continues to reduce calorie and sugar consumption from drinks
A new report in the United States highlights definite progress towards a collaborative national goal to reduce the number of calories and sugar Americans consume from beverages.
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3D printing milk made easy
Singapore team develop an additive free, multimaterial 3D printing method for milk-based products without temperature control.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Gene editing could improve productivity traits in water buffalo
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
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Food banks given an efficiency boost thanks to algorithm
Engineering graduates at Cornell University in the United States have developed an algorithm to help food banks make better use of their donations.
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Elite cattle breeding could improve food production
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
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Report identifies top five cultured meat companies
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
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Network of AI centres to be built across US to accelerate agrifood research
This national network of Artificial Intelligence Research Institutes is said to represent the nation's most significant federal investment in AI research and workforce development to date.
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Improved yeast strains which could reduce fatigue
Researchers discover yeast strain which creates fatigue-fighting amino acid and could be easily applied to brewing sake, beer and wine.
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Investing in the future of agrifood
Andy Zynga, CEO of EIT Food, tells New Food about the importance of startups in the wake of COVID-19 and how the organisation is investing in vital agrifood research and development.
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Guide To Testing: Listeria monocytogenes testing: What are my options?
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
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Guide To Testing: Creating a competitive edge to deliver a trusted service
Euan Ross, Principal Food and Environmental Market Development Manager, Waters Corporation explains how, as a testing lab, you can stand out from the crowd.
