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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.
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The present and future of ultra-high pressure homogenisation
AZTI researchers tell New Food about the opportunities of an emerging technology and the work in progress to develop it for commercial use.
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Guide To Testing: Robust, safe and space-saving
As Mettler-Toledo celebrates 75 years of providing high-quality weighing equipment, it outlines a number of its balance offerings, so you can select the right one for your lab and budget.
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Opportunity awaits GOLDSTEIG
Project management: standardised process instrumentation – all utility systems at a glance in a large-scale project. Tim Schrodt, Industry Manager of Food and Beverage at Endress+Hauser, discusses.
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Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
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Researchers combine chocolate with waste products to boost health profile
Researchers from USDA's ARS have been investigating methods to combine chocolate with peanut skins, coffee grounds, discarded tea leaves and other food scraps as a way to boost milk chocolate's health properties.
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Could CRISPR-engineered crops help solve the world’s food crisis?
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
