news
3-D printed cultured seafood agreement signed
A 3-D printed food manufacturer has signed an agreement with a Singapore cultured meat firm to develop cultured seafood in the city-state.
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Sustainability
news
New research could hand growers the keys to pollination
New research has sought to understand why plants decide to turn flowers into fruit – a key discovery which could give growers the keys to a crucial natural process.
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Africa’s first cultivated chicken
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
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Provence, Burgundy…Devon? Climate change to make UK wine hotspot
New research reveals how climate change is likely to increase the potential for wine production in the UK – with conditions projected to resemble those in famous growing regions of France and Germany.
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Making green chile roasting…greener
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
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Tilling methods will lead to big decreases in crop yields, claims research
The researchers are imploring farmers to change the way they prepare soil for seed bedding as the study claims that the current tilling methods used will lead to markedly decreased crop yields in the future.
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Danone launches plant-based infant formula blend
Danone says the new infant formula has a lower carbon footprint than other infant formulas on the market on account of the packaging and ingredients used.
webinar
Breathe easy: Reducing the effects of food dust on people, product and process safety
Join this webinar to hear from Camfil´s application specialists on how dust collection can improve process safety in your food and beverage facility by mitigating cross-contamination and protecting your employees.
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Sustainability: Even small changes can make big differences
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
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Should plastic gum base be replaced with a plant-based alternative?
With plastic microparticles in human bodies making headlines, it may be alarming to hear that gum chewers have been masticating plastic all this time. So, are there any safety implications and why isn’t plastic on the label? New Food speaks to three experts.
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Smokey the steer: The surprising role of cattle in community fire safety
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
news
£10 million investment will help UK grow fruit out of season
Clock House Farm has announced a huge renewable energy project, which it claims is the biggest known river source heat pump system in the UK, and will aid more sustainable out-of-season fruit growing.
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Food security in developing countries – the challenges and solutions
Muhammad Sheraz discusses the key points highlighted at the International Food Security Forum in Almaty, Kazakhstan , and ways in which progress is being made to ensure food security is strengthened in Central Asia, Africa and the Middle East.
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Sustainable diets: how to ‘meat’ in the middle
Dr Emily Ouma, Senior Scientist and Agricultural Economist at the CGIAR International Livestock Research Institute (ILRI), discusses how we might balance the nutritional needs of lower income communities in a sustainable way.
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A loud call for harmonised sustainability labelling
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
