Plant-based dairy alternatives landscape and its technical challenges
With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
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With dynamically changing trends and more and more players entering plant-based dairy alternatives market differentiation is becoming a key.
Vicky Bond of the Humane League UK calls for the end of intense poultry farming - and factory farming as a whole - in an effort to stop antibiotic resistance.
Issue 5 2020 of New Food is available to read online, featuring stories on food safety, brewing & beverages, ingredients and our Cannabis Testing Supplement...
Master Distillers and Manchester Gin co-founders, Seb Heeley and Jen Wiggins, explain their journey - pre- and post-covid, along with what makes a great gin in an insightful Q&A.
The British Poultry Council calls for covid restrictions upon seasonal poultry workers to be removed in order to save the festive season.
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
The global meat company Tyson Foods has garnered the expertise of five panelists from across the healthcare spectrum to publish a guidance report for the food industry.
There is an increasing demand for reassurance of the origin and integrity of wine along the value chain from the vineyards to the point of sale.
Researchers in France have demonstrated the domestication process of the mould that’s responsible for the prized Camembert, Penicillum camemberti.
BfR Federal Institute for Risk Assessment in Germany has published a notice highlighting that caution should be employed when consuming smoked or cured fish to guard against contracting listeriosis.
New research is shining a spotlight on the many nutritional attributes of cereals such as maize and wheat, with calls that they deserve greater consideration in supporting a healthy diet.
Dairy expert, Manvik Joshi, explains the important part that cheese starters play in the manufacturing process.
After obtaining ISO 17025 accreditation of its quality control laboratory, Yannick Bichot of Bio-Rad outlines the process, the challenges and the benefits – including an interview with two key participants.
Project management: standardised process instrumentation – all utility systems at a glance in a large-scale project. Tim Schrodt, Industry Manager of Food and Beverage at Endress+Hauser, discusses.
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