video
From a healthy tradition to pure profitability
Dynamic Crossflow Filters helped chicken extract producer eliminate filter aids, ensuring a clearer liquid product with lower OPEX and higher yield.
List view / Grid view
Product Development
news
USDA seeks input on the Agriculture Innovation Agenda
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.
news
Researchers use computer models to predict meat cooking behaviours
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.
article
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.
webinar
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.
article
Coffee, but not as you know it
In a society filled with alternatives, New Food hears about one of the latest ventures: peanut ‘coffee’.
news
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.
webinar
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.
news
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.
article
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.
news
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.
article
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.
article
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.
news
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.
news
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.
