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Food Integrity Global 2024 marks the return of The Apples, New Food's industry awards that were created to recognise and celebrate some of the amazing and industry-leading talents within the food and beverage sector. Find out more about this year's categories - with two BRAND NEW opportunities - and how you…
Using laser scanning to generate 3D models of certain parts of sugar beet, researchers claim they have taken a step forward in developing AI-assisted crop pipeline improvement.
A new report has claimed that up to two million tonnes of food could be saved from being wasted by 2029 with effective redistribution solutions.
Discount retailer Aldi will be removing the plastic waste form its bananas in a new packaging trial. Find out more here...
Dive into the latest Core New Food Report, where we delve into what you can expect by attending Food Integrity Global 2024.
A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.
According to researchers from Cornell University, endangered sea cucumbers are being sold in food markets in New York City Chinatown districts.
Two grants have been awarded to Virginia Tech researchers to support in standardising unmanned aerial systems for herbicide spray applications.
A UK retailer has shared that it is reducing plastic waste by almost 700 tonnes via introducing pulp trays for its salmon and trout packaging.
Working with DS Smith Packaging, Jacob’s Cream Crackers reveals a new design that it claims has 78 percent less plastic per pack.
Researchers from the University of California have argued that applying nanotechnology to agriculture may help growers meet increasing global food demands.
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
A team of students from the University of Surrey, with their product BoozyBalls has won the grand prize at Ecotrophelia UK. Their winning product, Boozyballs impressed the judges with its unique and innovative approach to making alcoholic boba.
New Food Issue 1 2024’s Ingredients In-Depth Focus features articles from Luker Chocolate, Tirlán and Overherd, where they offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.
