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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.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
The acquisition is said to enhance Kerry’s position in the hydrolysed plant protein space for specialised nutrition, and expands the company’s capacity to serve the rapidly growing organic plant protein market.
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
Texture testing is used to measure properties such as the softness, tackiness and density of food. In a webinar led by AMETEK Brookfield, attendees can learn about its varied applications and benefits.
