news
Why does food still stick to non-stick pans?
Czech scientists think they have identified the cause of the irritating problem of food sticking to the bottom of a non-stick pan. It’s all down to convection…
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news
Canadian peppers in the winter made possible with LED lighting
Year-round peppers are fast becoming a reality as a Canadian company has begun harvesting the popular crop during the country’s winter season, all thanks to the help of LED lighting.
news
South Korean scientists develop new histamine testing method
Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
news
Unilever trials “nano factory” inside shipping container
Unilever has designed a factory to run within a shipping container, with just an electricity cable and water hose required to produce hundreds of tonnes of product every day.
news
PepsiCo to reduce emissions by more than 40 percent
Food manufacturing giant PepsiCo has announced ambitious plans to reduce its environmental impact through more efficient agriculture processes.
news
‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
article
Technology, collaboration and policy focus – building a greener food system
Senior Vice President of Research and Development for PepsiCo Europe, Sean Westcott, discusses sustainable farming and why a greater level of co-operation is required between invested parties to make real change happen.
webinar
5 ways condition-based maintenance improves food safety
The maintenance function at food & beverage producing companies has evolved from primarily doing repairs to preventive maintenance and by that increasing the uptime.
news
Could freeze drying heat up the probiotic manufacturing process?
With demand for probiotic and prebiotics apparently still rising, new freeze-drying technology could provide the key to more efficient and sustainable production.
article
How sweet is it? Variations in sugar testing methods
The Life Science Business of Merck recently led a New Food webinar featuring the expertise of Dr Yanqi Qu. Here, we offer you some of the key takeaways…
article
Ensuring the authenticity of wine: the role of NMR
In a recent webinar, Thomas Spengler of Bruker BioSpin along with Elena Meléndez Álvarez and Eva Lopez Rituerto of Estación Enológica de Haro, La Rioja-Spain discussed the role of NMR in assuring authenticity of Spanish Wines.
article
Precise testing of pesticides in food using the SCIEX 7500 System
A recap of SCIEX’s latest webinar in association with New Food , which outlined the advantages of the SCIEX 7500 system – watch now on-demand.
article
Pulsed Light’s application in the food safety and enhancement space
New Food recently hosted a webinar in association with XENON Corporation, which explored the use of pulsed UV light for the decontamination and enhancement of foods.
article
Application Note Supplement – December 2020
Welcome to New Food’s December 2020 Application Notes supplement.
news
Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
