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Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
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Ingredients
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How can we solve water scarcity?
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.
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How the gummy industry is adapting to veganism
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
news
Cargill and partners launch LATAM innovation hub in Brazil
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
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A coalition call to ban nitrites from our meat
Professor Chris Elliott urges the UK to follow France in a move that would see the use of nitrates – which have been linked to cancer and arguably have no real purpose in production – prohibited in red meats such as bacon.
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Three UK food and drink innovators to watch
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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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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Common microbial inhibitors, challenging food matrices and the importance of matrix verification
Dr Gabe Sanglay discusses the top list of microbial inhibitors the US-based Nestle lab encounters that can affect food safety and quality, and how it ensures accurate results time after time.
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Enthusiasts, Easy Health, and Healthy Feel Goods: Which are you?
Arla Ingredients has identified three different groups of people when it comes to protein and nutrition, each with different desires and needs around the food they eat.
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Taking control of our brain through diet
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
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Feeding chicken in a low-carbon world
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
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Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
webinar
Webinar: Beverage webinar series – Wine
In this webinar, we will share with how you can assure safety authenticity and quality of alcoholic beverages – sharing the latest technology
webinar
Webinar: Beverage webinar series – Beer
In this webinar, we will share with how you can assure safety authenticity and quality of alcoholic beverages – sharing the latest technology
news
Switzerland’s first fully-organic cocoa plant opens for business
Swiss cocoa processor PRONATEC’s organic manufacturing facility can process 15,000 tonnes of organic cocoa beans a year and provides the firm with greater traceability capabilities.
