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FDA approves genetically modified pigs for human consumption
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
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New product development (NPD)
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The dark side of technology in the food industry
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
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Nestlé launches plant-based meat line in China
Nestlé has launched its own line of plant-based meat in China, as attitudes towards meat look like they may be shifting.
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The top 5 regulatory issues for US food launches in 2021
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.
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Scientists develop ‘ink’ to produce food via 3D printing
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
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Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
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Oat drink gets on Britain’s milk floats
Oato says its oat drink will be delivered before 7am around the UK in reusable glass bottles to prevent excess waste.
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Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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Which countries are true food innovators?
Dr Sylvain Charlebois reveals all to New Food as he reports the findings of the first ever Global Food Innovation Index.
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Enzyme enrichment could make bread a superfood
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system.
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Landmark wheat genome discovery could shore up global food security
Project leader, Curtis Pozniak, compares the findings to locating a missing piece of your favourite puzzle, and hopes this will transform the way wheat is grown globally.
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Resolute and ready for the next hurdle
New Food interviews cannabis confectioner, Sheila Dedenbach, about her journey to success, her popular cannabutter, regulations, and the future of edibles.
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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
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Meet the company supporting the LGBTQ community through CBD
Out & About Founder, Wayne Carkeek, answers New Food's questions in a revealing Q&A on his company which strives to help those in the LGBTQ community.
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Zero eggs but tastes just like them…
Zero Egg - which produces a plant-based, egg-like product - has raised $5 million in Series A funding which it intends to put towards growing its brand in the US.
