List view / Grid view
The research highlights that, unlike soy, fava beans can be grown locally, minimising environmental impacts, and can be readily absorbed as a nutritious protein powder.
The new bean is a type of pinto bean - a common target of leafhoppers - which are considered a vital crop, accounting for more than a third of all edible dry beans produced in the US.
The YO-MIX PRIME yoghurt cultures were developed to create ultimate mildness and premium texture for consumers – and provide a new level of indulgence in yoghurt.
Dynamic Crossflow Filters helped chicken extract producer eliminate filter aids, ensuring a clearer liquid product with lower OPEX and higher yield.
The Agenda is comprised of four components: synchronising public and private sector research, integrating innovative technologies, reviewing productivity and conservation data and setting USDA accountable benchmarks.
By treating meat as a network of flexible polymers surrounded by flowing moisture, researchers have used computer models to accurately predict how much it will shrink when cooked.
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
Food and beverage manufacturers need to take a fresh approach to how they do business.
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
This webinar introduces the audience to the cannabis and CBD industry and the analytical challenges of testing edible samples.
Prime editing is a ‘search-and-replace’ genome editing technology in molecular biology by which the genome of living organisms may be modified to include desired traits.
Elpida Gailani, Co-founder of Bonraw, explains how a shift in consumer attitude has allowed exploration into alternative sweetener sources, such as from the naturally sourced ingredient xylitol.
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
