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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.
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Expect Simply More: Get METTLER TOLEDO MS-TS Balance Durability, Convenience, Safety – Add EasyDirect Data Management Software Free*
It’s easy to expect more from the MS-TS Analytical balance.
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It’s Simple: Expect More with the ME-T Balance—Including Free Test Weights*
Sometimes, what you need is simple—an everyday balance that allows you to complete essential measurements. The ME-T from METTLER TOLEDO offers a combination of weighing performance, ease-of-operation, and safety that makes it the perfect simplified solution to your day-to-day weighing challenges.
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Innovation for the production of bakery products
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
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EIT Food’s COVID-19 Bridge Fund invests €5.4 million in agrifood startups
The aim of the investment is to help the startups adapt to COVID-19, continue innovation in the agrifood sector and to bridge the gap towards their next investment round.
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Almonds maintain top spot as most used nut in new European products
A total of 5,416 new products containing almonds were introduced across Europe in 2019 compared to 4,837 in 2018.
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High-tech food manufacturing campus to be launched in UK
The campus will combine food production facilities with shared utilities, amenities and services, and aims to act as a global hub for innovative, sustainable food manufacturing.
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Seafood made from the cells of fish should be labelled “cell-based,” study finds
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
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With a trusted digital signature, your wine can go anywhere
Gordon Burns, ETS Laboratories, explained how you can use NMR for brand protection and ensuring supply chain integrity of wine in an insightful webinar. Read the highlights...
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Time to innovate
Infor offers six reasons to accelerate successful product innovation with Product Lifecycle Management in a New Food webinar. Here are the highlights...
