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The new induced pluripotent porcine stem cell line (iPS) will enable Steakholder Foods to continue diversifying its species portfolio and accelerate its market readiness for cultured pork production.
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
Inês Santos explains how one can improve target quantification in testing for norovirus and hepatitis A with digital PCR.
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
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.
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
The best tools for adhering to MRLs of pesticides in baby food, why a thorough understanding of the biology behind hygiene and sanitation is necessary at school, plus more in this issue's Food Safety In-depth Focus.
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
Researchers have created an innovative new tool that uses fingerprinting techniques to identify and verify the geographical origins of olive oil.
The New Food editorial team gives you your rapid food and beverage update in just 60 seconds.
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
