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Effective yeast management should be top of any brewery’s agenda. Here, Professor Chris Boulton shares his wisdom on why this is so crucial and how excellent beer can be achieved every time.
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
Automated in-time derivatization reduces post derivatization degradation for improved GC/MS analysis of sugars, organic acids and amino acids.
With low-alcohol drink culture on the rise, hangover-free ‘alcosynth’ could be a game changer, giving a long-neglected industry a shot at redemption.
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
Results of a new survey reveal that UK consumers are open to the proposition of buying water in cans, rather than plastic bottles.
New insights into the plausibility of a fully-automated laboratory are giving industry food for thought.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
Researchers in France have demonstrated the domestication process of the mould that’s responsible for the prized Camembert, Penicillum camemberti.
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.
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.
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.
Singapore team develop an additive free, multimaterial 3D printing method for milk-based products without temperature control.
