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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.
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.
The USDA has given green light to home growers purchasing Norfolk Plant Science’s nutritionally enhanced high-anthocyanin purple tomato seeds from Spring 2023.
A new partnership between Batory Foods and KND Labs aims to support growing industry-wide demand for cannabidiol (CBD) products.
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.
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.
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!
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.
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.
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.
Professor Robert Henry discusses the power of genomics to drive agricultural improvements and his team’s fascinating work with macadamia nuts.
Fabian Whittingham, Co-founder of Nutrigums, reflects on how the gummy supplement market is adapting to meet consumers’ nutritional demands in an increasingly plant-based market.
Do sweet tea and whiskey mix? Boston Beer Co. and Beam-Suntory will be hoping they do after the two beverage manufacturers launched a new product that does just that.
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
A 3-D printed food manufacturer has signed an agreement with a Singapore cultured meat firm to develop cultured seafood in the city-state.
