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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Flavours & colours
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Scientists discover new natural blue food colouring from red cabbage
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
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Gourmet menus launch into space
Servair created a space-friendly gourmet meal for the astronauts of the upcoming Alpha mission – here’s how they did it…
webinar
Mapping your CBD journey – incubation, acceleration and regulatory compliance
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
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Nuts about chips? Taking a new approach to Texas’ favourite snack
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
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Can you grow stevia in colder temperatures?
US researchers are attempting to breed stevia plants that are more resistant to cold temperatures, which would allow them to be grown in more countries around the world.
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Sweetened beverages could increase breast cancer risk say researchers
Researchers from the University at Buffalo studied more than 900 women diagnosed with breast cancer in New York state as part of the study.
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Barry Callebaut Group opens new factory in Baramati, India
The chocolate manufacturer has significantly expanded its operational presence in India to cater for a growing demand in the country.
webinar
Palm Oil – an edible oil case study in quality, safety and process monitoring by means of elemental analysis and UV/Vis spectroscopy
Two experts from Analytik Jena will took a deep dive into edible oil analysis, focusing on palm oil and how quality, safety and process monitoring can be achieved by means of elemental analysis and UV/Vis spectroscopy.
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Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
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What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
news
Could terroir change the way we think about whisky?
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
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New research could provide more hop flavours for craft brewers
Researchers in the US have published a study which they say will significantly expand the understanding of the hop genome, potentially providing brewers with more hop varieties.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
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Pies and pastries in need of a plant-based makeover say consumers
Pies and pastries were deemed most in need of a plant-based overhaul according to respondents to a survey intended to shed light on the boom in plant-based purchases,
