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Gene editing could improve productivity traits in water buffalo
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
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New product development (NPD)
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Elite cattle breeding could improve food production
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
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Generation Z is not ready to accept cultured meat, finds Australian study
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
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Bakery challenges and trends
Read our interview with Alison Ordonez, Head of Innovation at Roberts Bakery, as she discusses the impacts of COVID-19 on the bakery and how this has influenced current and future trends in snacking.
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Investing in the future of agrifood
Andy Zynga, CEO of EIT Food, tells New Food about the importance of startups in the wake of COVID-19 and how the organisation is investing in vital agrifood research and development.
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Bioactive compound test for cocoa products given the green light
Scientists have approved a new Mars Edge test to measure flavanols and procyanidins in cocoa products - compounds which are thought to have beneficial impacts on human health.
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Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
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Researchers combine chocolate with waste products to boost health profile
Researchers from USDA's ARS have been investigating methods to combine chocolate with peanut skins, coffee grounds, discarded tea leaves and other food scraps as a way to boost milk chocolate's health properties.
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Keeping up with consumer demand in the dairy industry
Dairy brands must innovate faster and adapt to deliver comfort, nutrition and delight to consumers. Normunds Staņēvičs of Food Union elaborates.
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Innovation for the production of bakery products
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
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EIT Food’s COVID-19 Bridge Fund invests €5.4 million in agrifood startups
The aim of the investment is to help the startups adapt to COVID-19, continue innovation in the agrifood sector and to bridge the gap towards their next investment round.
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Almonds maintain top spot as most used nut in new European products
A total of 5,416 new products containing almonds were introduced across Europe in 2019 compared to 4,837 in 2018.
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“Ground-breaking” bovine TB vaccine field trials given the go ahead
Bovine tuberculosis (bTB) cattle vaccination trials are set to take place in England and Wales, with the potential to prevent 40,000 cattle from being slaughtered each year, better support farming communities and reduce the need for such rigorous food safety checks.
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Time to innovate
Infor offers six reasons to accelerate successful product innovation with Product Lifecycle Management in a New Food webinar. Here are the highlights...
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Study findings pave the way for environmentally friendly fungicides
The study has identified a sub class of peptides which inhibit to growth of Botrytis cinerea, a grey mould causing fungus which is said to be a major problem for farmers growing strawberries, grapes, raspberries, tomatoes and lettuce.
