List view / Grid view
Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
Edward Haynes reveals how advanced sequencing technologies are assisting food companies in their mission to deliver quality products safely to consumers.
Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
In this final episode of 2024, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year.
In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
Scientists discover a cost-effective, density-based method to sort olives, significantly enhancing extra virgin olive oil's quality and flavour.
