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Two UC Berkeley graduates, Ofek Arush and George Passantino, recently launched Quokka Brew – a beverage to “revolutionise the coffee industry”. To find out more, New Food caught up with the entrepreneurial duo.
Working with Mission Ventures, Warburtons is to provide mentoring and funding for SMEs and start-ups producing innovative bakery products.
Lowri Tan, Managing Director of Little Tummy, gives her insight as to how the lockdown period has impacted the baby food market and prompted an increase in demand for baby food delivery services.
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
The Hydraulics and Irrigation research team at the University of Cordoba has created a mobile app that accurately controls levels of fertilisers and water on crops.
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
A Cornell study has revealed satisfaction among farmers in Bangladesh who generated higher yields and revenues using four types of genetically engineered aubergines.
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
