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Olam International Ltd has announced that it has signed a purchase agreement to acquire a 100 percent interest in Californian almond processor and ingredient manufacturer Hughson Nut Inc (HNI).
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
GlobalData’s 2019 Q3 consumer survey found that 71 percent of global consumers consider it ‘quite’ or ‘extremely’ important for product packaging to be made from sustainable or renewable sources.
During the C40 World Mayors Summit in Copenhagen, Denmark, the Carlsberg Group issued an update to the Green Fibre Bottle project, “the world’s first paper bottle for beer”.
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
Dr Sylvain Charlebois, from Dalhousie University, takes a look at how and why McDonald's is entering the plant-based market with its pilot of the 'PLT sandwich.'
Designed and tested on the University of Connecticut farm, the sensors are small enough to insert into the soil and less expensive to manufacture than current technology.
Larkmead Vineyards intends to plant a viticultural research block in order to determine best suited grapes for the future.
Dr Ahmed Abbas, Director of Research and Development at WET Group, takes a look at the UK CBD market and explains why combining it with alkaline water will prove to be a popular move.
BUCHI shows extraction, Kjeldahl and NIR methods for proximate analysis of food macronutrients, such as protein, fat, moisture, ash, and carbohydrates.
A report indicates that animal-alternative products will drive downfall of the dairy and cattle industry in the next decade.
Scientists at the University of Warwick are using the latest DNA mapping techniques to allow British farmers to grow one of the UK’s favourite foods.
