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Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products.
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
As the Muslim world celebrates the holy month of Ramadan, New Food spoke to nut manufacturer, Besana, about a new product it has designed specifically for the festival.
A safari operator has taken to installing a microfactory in one of its lodges capable of producing fresh drinking water and even beer for its guests to reduce waste and transport emissions.
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
Nestlé has discovered unique coffee varieties which could help lower the carbon footprint associated with coffee consumption, improve yields and overcome climate change challenges.
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
Bread isn’t going out of fashion any time soon, and one baking company is hoping its gently fermented sourdough will be a hit with health-conscious consumers.
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
Dr Debbie Parker discusses why sensory aspects are important and cracks the shell on what qualities make for a tasty vegan Easter egg.
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
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.
