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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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Product Development
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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.
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ADM to expand European production of non-GMO protein concentrate
The growing appetite for plant-based products has driven ADM to expand its European production of non-GMO protein concentrate.
whitepaper
Checklist Report: 4 Ways Better Data Protects Brand Integrity
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
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Tapping into the ready-to-drink cocktail market
Can ready-to-drink (RTD) cocktails offer the same experience as the traditional cocktail? Creating that experience at home is definitely a market worth tapping into, Kamila Sitwell from Kolibri drinks and Fiona Davis from Holland & Barrett told New Food.
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Product of the Year 2020 awards announced
Premier Foods, Coca-Cola and Kellogg’s all picked up multiple awards at 2020’s Product of the Year awards ceremony, which looks to highlight the year's most innovative products.
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Nitrogen-fixing genes could help grow more food using fewer resources
The research, by Washington State University, aims to help farmers around the world use less man-made fertilisers to grow important food crops like wheat, corn and soybeans.
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Chromatography data system software improves efficiency and compatibility across the latest analytical instruments
Thermo Fisher Scientific and Agilent Technologies have renewed their commitment to third-party instrument control, maximising usability in modern chromatography software solutions.
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Global food and beverage trends report points to new growth drivers
Leatherhead Food Research's annual trend report notes a shift towards consumer and technical expertise driving innovation and development, rather than simply supporting or validating it.
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ValidCare predicts top 10 2020 trends of US hemp-derived CBD industry
Patrick McCarthy, CEO of ValidCare, the market intelligence and research platform, has made 10 predictions for the US hemp-derived CBD industry for 2020 and beyond, which include an increase in demand for traceability, more use of products by the elderly and tighter certification.
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The rise of cannabis in Canada
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
