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New Food Issue 5 2022
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
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New product development (NPD)
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Walkers invests £14 million in sustainable packaging
Walkers spends £14 million on new packaging solutions in an effort to remove 250 tonnes of virgin plastic across its supply chain annually.
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What consumers want from functional beverages
Research from Kerry reveals that while many still view immune health as a top priority, there are new prevalent consumer demands for functional beverages. Find out more here…
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FDA extends infant formula enforcement discretion timelines
Following shortages of infant formula, the FDA has extended the deadline on its "enforcement discretion" for some formulas to remain on the market.
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Will technology save us from a food security catastrophe?
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
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Nutrition Technologies closes $20m equity round
Asia’s first industrial insect company, Nutrition Technologies, plans new product launches and market expansion after closing $20 million equity round led by PTT Ventures.
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USDA approves the purchase of purple GM tomato seeds for home growers
The USDA has given green light to home growers purchasing Norfolk Plant Science’s nutritionally enhanced high-anthocyanin purple tomato seeds from Spring 2023.
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Batory Foods and KND Labs take on CBD together
A new partnership between Batory Foods and KND Labs aims to support growing industry-wide demand for cannabidiol (CBD) products.
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Are changing preferences an opportunity for grain legumes from West Africa?
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
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Promising opportunities for fish by-products
Today, the world discards over 10 million metric tons of perfectly good fish by-product. Thor Sigfússon proffers achievable ways to solve this waste problem by building a more resilient seafood industry through a circular system.
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Why mycoprotein looks set to take a chunk of the plant-based market
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
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Mealworm seasoning, sir?
Insects are beginning to become more accepted as a food source, but researchers from South Korea are taking things a step further in a bid to integrate insect protein even further in our diet.
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Black Project: Denver’s top secret(ish) brewery
Founder and Head Brewer at Black Project, James Howat, explains how he’s using his microbiological expertise to brew beer in a unique fashion in the US’ premier brewing location.
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The latest crucial ingredient in beer? Laughter…
If you want to improve the flavour of your beer, you simply need to laugh into it – that’s the secret weapon of a new brew from Vault City Brewing and a special guest.
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The hunt for more sustainable agriculture
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
