How technology can help us become more sustainable
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
List view / Grid view
Three experts discuss the future of sustainable product development powered by digital fusion technologies, and how tools such as digital twins can help drive lower emissions and product success.
Time is money and today global retailers face an exciting opportunity to grow by responding to consumers’ evolving needs – faster than their rivals do.
Clear dissemination followed by innovation is the cornerstone of food industry development, growth, commerce and sustainability. Here, Ronan Gormley considers what can go wrong and how to successfully bridge the gap between research and application.
Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
Fast, efficient, and cost-effective packaging management solution that considers the functional and practical aspects of your business.
Get remarkable products to consumers faster.
Development and user applications of PIF Supplement for harmonised enrichment of large dairy samples.
What does the future of the food and beverage industry look like?
Israeli-based start-up Sweet Victory Gum, has created a line of botanical-infused chewing gums that are designed to stop sugary treat cravings.
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
Miraculin could be a game changer in the sweeteners market when all its forms gain legal approval and become cost effective.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.