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Doing the right thing – and benefitting the business
Food Industry Consultant, Lesley Thompson, summarises this year’s NSF International Conference, which outlined ways to create and maintain a healthy business culture.
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Product Development
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How to accelerate successful product innovation with Product Lifecycle Management
Food and beverage manufacturers need to take a fresh approach to how they do business.
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Coffee, but not as you know it
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
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Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
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Cannabis & CBD Edibles: Understanding current testing methods and resources available to support new users
This webinar introduces the audience to the cannabis and CBD industry and the analytical challenges of testing edible samples.
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Scientists optimise prime editing for rice and wheat
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.
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Diversifying with natural, alternative sweeteners
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.
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Project funded to research microalgae as sustainable protein source
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.
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An open mind
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
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The future of protein
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.
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Kerry acquires plant-protein company Pevesa Biotech
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.
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Barry Callebaut opens 3D printing studio for creative chocolatiers
Barry Callebaut has opened the world’s first personalised 3D printed chocolate at scale, enabling the design of unseen and bespoke chocolate creations.
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Project produces carbon positive gin from peas
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.
webinar
Application of Instrumental Texture Analysis Within The Food Industry
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.
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Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
