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Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
Ted Combs reveals the importance of managing and using data in the food and beverage sectors in an insightful interview with New Food.
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
Dairy processors are adapting digital twins, a new solution that enables manufacturers to model production processes and asset performance in a safe, virtual environment.
Does THC have a flavour and how do cannabis food and beverage manufacturers choose which flavours to use? Jay Denniston provides the answers to these questions and many more in an insightful interview with Joshua Minchin.
University students from Johns Hopkins in the US have created an edible tape that can hold a wrap together, potentially ending messy meals for good.
Download our new report on emerging technologies to watch as we move towards a safer, more efficient and sustainable food system.
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
New Food hears from Drops of Heal CBD’s Founder about why she decided to launch CBD-infused olive oils, her thoughts on UK regulation, and where the future of cannabinoids might be heading.
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
Costa Coffee has announced its latest sustainability initiative: recyclable fibre coffee cup lids which the company claim has a 50 percent reduction in carbon footprint compared to its current lids.
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
How have recipe boxes changed in recent years and what has caused their increase in popularity? Patrick Eve, Chief Commercial Officer at Gophr, one of the UK’s largest same-day courier services, finds out.
Researchers in Japan have invented a set of electrical chopsticks that recreate the taste of salt in a hope to lower those with a high sodium intake.
